|Cooking with Verjuice|
|by Maggie Beer|
Verjuice, the juice of unripe grapes, was once a staple of French provincial cooking.
1 - 10 of 280 for chille
Bring butter, water and salt to a rolling boil. In a separate bowl, mix in 1 cup flour very well (by hand). Break in 1 egg at a time and beat well ...
Cook pasta as ... ice cubes to chill. Remove un-melted ... and Tabasco, and if desired, add a small amount of cracked pepper. Salt to individual taste.
In saucepan combine ... minutes. Sieve mixture; chill. To serve, ... a slice of lemon, a dollop of sour cream and a dash of cinnamon. Makes 2-2/3 cups.
In small bowl, dissolve coffee in water. In blender, combine dissolved coffee, milk, and vanilla; blend well. Gradually add ice, blending until ...
Combine all ingredients into a large mixing bowl and mix well. Allow to chill overnight to let the seasonings blend before using.
Tear up Angel ... chocolate whip and chill according to package. ... Cool Whip. TIP: You can use chocolate pudding in place of the chocolate whip and chill.
Makes a fine chilled soup for hot summer evenings.
Make graham cracker crust and put it in a square pan or Pyrex. Beat whipping cream in a chilled mixer bowl until stiff. Set aside. Beat cream cheese, ...
Combine cooked chicken, ... leaving 1 inch of salad around edge uncovered. Garnish with grated carrot. Chill until serving time at least 30 minutes. Serves 6.
Set aside 6 ... soup. Cover and chill at least 8 ... Soup may be prepared 3 days ahead, or may be frozen before adding lemon peel, buttermilk and juice.
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