Classic Torani Italian Cream Soda
Ingredients| 1 oz cold milk |
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Pour the milk and syrup into a 12 oz glass, stir well. Fill the glass
with ice, then add sparkling water. Stir again. Garnish with fresh
fruit or a teaspoon of half and half.
* the book encourages experimentation:) Feel free to mix flavors,
use more or less syrups!
Servings: 1
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Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season (Upload by user)
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Quarter potatoes & boil for 15 mins until tender. Place potatoes in a bowl and mash. Boil cabage for 10 minutes, drain well. Melt butter in a large pan. Add cabbage and spring onion and cook for 60 seconds. Add cabbage mixture to bowl of mash and add milk gradually until a (Upload by user)
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Preheat the oven to 350 F. Toast the coconut for about 5 min, tossing occasionally, until golden and crisp. Transfer to a plate and let cool. Season the shrimp with salt and pepper and brush with the honey. Toss the shrimp in the coconut and arrange them on a baking she (Upload by user)
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Colcannon 2
Cut up the potatoes and put them in a pot, cover with water, and boil until tender. You may choose to peel them or not. I left the skin on and it was fine. While the potatoes are cooking, thinly slice the cabbage (as if you were making sauerkraut). Trim the leek(s) and (Upload by user)
Cut up the potatoes and put them in a pot, cover with water, and boil until tender. You may choose to peel them or not. I left the skin on and it was fine. While the potatoes are cooking, thinly slice the cabbage (as if you were making sauerkraut). Trim the leek(s) and (Upload by user)
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3 lb boiled beets, diced 1/2 c orange juice 1 ts rice wine vinegar 2 c beet cooking liquid : Salt : Pepper : Sour cream In blender or food processor puree beets. Add orange juice and vinegar. Add beet juice as needed for desired thickness. Season with (Upload by user)
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Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a (Upload by user)
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a (Upload by user)
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The second dish, though it s equally cheap and good, takes a bit longer to fix. It s a simple roast chicken with a stuffing of my own devising. The neat thing about it is that you put a nicely browned roast chicken on the table in front of admiring guests none of whom reali (Upload by user)
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1 tablespoon quick mixing flour 1/2 cup water 1 tablespoon margarine 3 cups fresh corn, cut off the cob (or frozen) 1/2 cup finely chopped onions 2 medium tomatoes, peeled, seeded, and chopped (about 1 cup) 2 cups skim milk 1 cup evaporated skim milk 1/4 teaspoon salt 1/4 te (Upload by user)
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18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating (Upload by user)
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18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating (Upload by user)
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By now, the only thing left of the side of veal is the chops, though fortunately you should have some left over veal stock (it can be frozen as ice cubes). Here is a very simple, low fat recipe from Larousse Light French Cooking (McGraw Hill. 1981) which is unfortunately lon (Upload by user)
TAG: chops, juices, stock, mushrooms, ,
By now, the only thing left of the side of veal is the chops, though fortunately you should have some left over veal stock (it can be frozen as ice cubes). Here is a very simple, low fat recipe from Larousse Light French Cooking (McGraw Hill. 1981) which is unfortunately lon (Upload by user)
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* There is no substitute I know of for this, check specialty stores. Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed br (Upload by user)
TAG: cheese, cottage, ,
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Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350 . Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch (Upload by user)
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Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; br (Upload by user)
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In a 2 1/2 qt saucepan over medium high heat, frequently stir onion and oil until onion is lightly browned, about 5 min. Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs broth, about 5 minutes. Meanwhile, drain ar (Upload by user)
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