|by Victor Ceserani|
A companion to the bestselling Practical Cookery this handy and updated text offers a wider range of recipes including vegetarian and ethnic dishes.
1 - 10 of 128 for caning
Mix all ingredients. ... together and bend forming a cane. Sprinkle the top with the candy cane and sugar mixture. Bake at 350°F for 6 to 9 minutes.
Remove tenderloins from ... and serve with cane syrup sauce. Serves ... until sauce is slightly thickened and all flavors well incorporated. Makes 1/2 cup.
Melt butter; add ... large mug: 1 candy cane, so cane hangs in side of mug. Next, place heaping teaspoon of mixture, add boiling hot water, stir well, serve.
Cream shortening, vanilla ... cake is especially good when using the good cane syrups that are available in this area. sorghum syrup can be substituted.
Crush candy canes into very small pieces. Melt candy quick in microwave and then stir in crushed candy canes.
Bake cake as ... with crushed candy canes. Continue to ... until the bowl is filled, ending with the whipped cream layer. Garnish with crushed candy canes.
Loop pie cleaner ... crook of candy cane and twist once ... bend ends to shape antlers. Glue on eyes and pom pom nose. Hang on tree by crook of candy cane.
Whip the cream ... and crushed candy canes. Spread layer ... and sprinkle a few crumbs on top with a few crushed candy can crumbs mixed in. Refrigerate.
Let syrup come to a boil, then add shortening. Let boil again then add soda. Stir real good, then remove from heat. Then cook as tea cake. Use the ...
In a heavy saucepan melt butter over medium high heat. Saute onion and garlic until wilted, about 3 minutes. Add wine and broth. Cook to reduce ...
top of page