|Encyclopedia of Asian Food|
|by Charmaine Solomon|
Encyclopedia of Asian Food New ed The Definitive Guide to Asian Cookery 01 September 2000 Hardback, 487 pages, 150 Colour Photographs, Indexes New...
Results 1 - 10 of 81 for pizzelle
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Cream Crisco or ... whipped cream. Heat a well seasoned pizzelle iron until sizzling hot. This is a large batch and makes about 180 very thin pizzelles.
Cream together butter ... rise 15 minutes. Spoon by rounded teaspoon onto Pizzelle iron; check at 1 minute. Bake until lightly browned. Cool on wire rack.
Mix everything but ... be sticky. Drop teaspoon or so on hot pizzelle iron. Plus above regular ingredients (do not use anise). Follow instructions above.
Make or buy ... advance and the pizzelles frozen for future ... of bread or covered with different toppings such as sauteed escarole or sliced mushrooms.
Cream butter, sugars ... onto the hot Pizzelle iron. Cook until ... about 30 seconds. Remove to cooling racks, package about 5 to a ziplock bag when cool.
Beat eggs and ... butter and vanilla. Sift flour, baking powder and cocoa. Add to egg mixture. Drop dough by spoonful onto hot pizzelle iron. Cool completely.
Beat eggs. Add ... onto flour. Knead until you have a medium dough. Cut into 1 inch squares and cook on top of stove in a pizzelle iron until light brown.
Mix all ingredients well. Spoon into Pizzelle iron and bake. Sprinkle with powdered sugar.
Blend ingredients one at a time. Use a pizzelle machine. Bake for 1 minute each. Cool on rack or let dry in low oven until dry. Store in a cool dry place.
Mix all ingredients together. Pour batter into pizzelle iron.
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