|The Definitive Cocktail Book (Right Way)|
|by Stuart Walton|
Recipes for cocktails past and present from the six main spirit bases - gin, brandy, whisky, vodka, rum and tequila - as well as some unusual conc...
Results 1 - 10 of 66 for cocktail preparation
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Wash celery. Using a vegetable peeler, peel long, tough strings from outer side of celery (or break celery pieces and peel off strings). Very finely ...
In a large ... 2 packages of cocktail weiners (miniature hot ... or freeze until ready to serve. To serve, heat and place in a chafing dish or serve hot.
This stuff is ... great for Shrimp cocktail, fried shrimp ... a small bowl and refrigerate for at least an hour before serving. Enjoy! "Crazy"Joe Deforge
Mix Knox Gelatin, ... 1/2 cups fruit cocktail. Chill again ... mounds. Heap into baked pie shell. Decorate with remaining fruit cocktail. Chill 2 to 4 hours.
Arrange lettuce on ... drizzle with Zippy Cocktail Sauce before serving. ... ingredients, stirring until smooth. Cover and chill at least 2 hours. Yield: 1 cup.
Mix together mustard ... pot. Place bite- size cocktail weiners or hot dog pieces in mixture. Keep warm. Flavor increases the longer weiners are kept warm.
Combine mustard and jelly in chafing dish or saucepan over low heat. Add meat and heat through. Serve hot. If in a hurry, you may use straight ...
Cut hot dogs into 1 inch pieces. Melt jelly and mustard over medium heat. Add franks and heat. Keep hot in fondue pot or chafing dish. Serves 8.
Combine chili sauce, marmalade, franks and mustard until heated through. Serve in bowl with toothpicks.
Combine all ingredients in a saucepan. Bring to a boil, cooking until sausages are hot. Put in fondue or crock pot (something to keep them warm). ...
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