|The Hot & Spicy Cookbook|
|by Fraser Steele|
More than five hundred full-color photographs illustrate an A-Z reference to the hottest and spiciest recipes from cuisines around the world.
1 - 10 of 30 for chocolate nut clusters
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In 1 1/2 ... put chips and nuts. Cover. Microwave ... every minute until chocolate is melted. Drop ... Use: 1 c. nuts 1 c. raisins Use same instructions.
Melt chocolate bits in double boiler. Add vanilla and stir. Mix in cereal and nuts. Drop by spoonful on aluminum foil and place in refrigerator until firm.
Melt chocolate chips in top ... vanilla, salt and nuts. Be sure ... mixture. Drop by teaspoonsful onto buttered cookie sheet. Refrigerate several hours.
Melt chocolate in double boiler ... peanuts, almonds, Brazil nuts or whatever you ... Rice Krispies. Drop clusters from spoon onto waxed paper or foil. Chill.
Mix chocolate and milk together. ... and stir in nuts. Drop teaspoonfuls ... stored in a bowl, box, or tin, covered for up to 2 weeks at room temperature.
Melt chocolate pieces with shortening ... 1/2 cup of nuts at a time. ... covered with waxed paper. Refrigerate until set. Continue until all chocolate is used.
Cream butter and ... Blend in melted chocolate squares. Sift together ... on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Yield: 3 dozen.
Melt butter in saucepan. Add salt, vanilla, powdered sugar, cocoa, and milk. Heat and stir constantly until mixture begins to bubble around edges. ...
Melt chocolate. Stir in the sweetened condensed milk and nuts. Drop teaspoonfuls onto waxed paper covered cookie sheet. Refrigerate several hours.
Melt above in ... plastic container. Variations: 2 1/2 pounds of mixed nuts and 2 1/2 pounds salted peanuts could ... place of using all salted peanuts.
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