|by Anthony Demetre|
"Today's Special and a Glass of Wine" is the first book by Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey.
1 - 10 of 21 for brunch fruit cup
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In large bowl, ... banana. 10 (1/2 cup) servings. TIPS: ... pears or other fresh fruits in season can be substituted or added in addition to the bananas.
Dissolve Jello in ... Fold in remaining fruit, undrained, except ... You can substitute seedless grapes, pears, or other fresh fruits that are in season.
Drain pineapple and ... minutes, stirring constantly. Cool. Pour cooled mixture over fruit and mix gently. Cover and refrigerate overnight. 10 servings.
Heat oven to 350 degrees. Grease 8 x 8 x 2 inch pan. Mix cereal and orange juice in large bowl. Let stand 2 minutes. Mix in oil, egg and bananas. ...
In large bowl, ... Makes 10 (1/2 cup) servings. Other fresh fruit, such as ... or chunks, grapes, strawberries, etc. may be added along with the bananas.
To make Fruit Salsa, combine strawberries, ... Top with 1/3 cup salsa (drain and ... Salsa. Garnish with sour cream. Serve immediately. Makes 4 servings.
Heat oven to 350 degrees. Grease square pan 8 x 8 x 2 inches. Mix cereal and orange juice in bowl. Let stand 2 minutes. Mix in oil, egg and bananas. ...
Heat oven to 350 degrees. Grease 8x8x2 pan. Mix cereal and orange juice in large bowl; let stand about 2 minutes or until soft. Mix in oil, egg and ...
In large bowl, dissolve Jello in boiling water. Stir in orange juice. Stir in remaining ingredients, except banana. Cover and refrigerate for several ...
Combine ingredients of dressing and cook over medium heat until clear. Pour over fruit and bake at 325 degrees for 30 minutes. Serve hot. (Cooper)
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