|The Ballymaloe Cookbook|
|by Myrtle Allen|
Myrtle Allen is founder and owner of the award-winning restaurant at Ballymaloe. This is a collection of the recipes used in the restaurant.
Results 1 - 10 of 14 for calamondin
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Mix lemon cake ... and 1 cup calamondin at medium speed ... from oven, pour a mixture of confectioners sugar and 1/4 cup calamondin over top of hot cake.
Wash calamondins, cut in ... stock use 1 cup of sugar. Boil until candy thermometer is at 220 F. Pour immediately into sterilized jars. Seal with paraffin.
Wash, quarter and pit calamondin to make 3/4 ... in greased form pan (angel food) 350 degrees, 45-50 minutes. Cool 5 minutes. Remove and glaze while warm.
Sift together in ... salt. Stir in calamondin juice and peel, ... without whipped cream. You may substitute 1/4 cup lemon juice or 1/3 cup orange juice.
Combine condensed milk with calamondin juice. Fold in Cool Whip. Pour into pie shell and refrigerate. Can be topped with more Cool Whip if desired.
Process about 12 large calamondins in the blender; ... batter adhering to it. Cool in the pan about 10 minutes and then turn it out onto a cooking rack.
Wash calamondins (about 12), cut ... 350°F about 75 minutes or until loaf tests done. Cool in pan for 10 to 15 minutes and turn out on cake rack to cool.
Wash, halve and seed Calamondins. In a ... Add sugar. Boil over moderate heat, stirring 15 minutes. Pack in sterilized jars and seal. Store in cool place.
Place chicken breasts with edges rolled under in a shallow baking dish. Pour combination of cointreau and marmalade over chicken breasts. Bake in a ...
Bake in greased and floured bundt pan at 350 degrees for 40 to 45 minutes. While warm, spread with glaze: 4 tbsp. butter, melted 2/3 c. powdered ...
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