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1 - 10 of 12 for colonial cooking

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Combine syrup, peanut butter, salt, butter and vanilla. Beat until blended. Gradually add sugar, making a very stiff mixture. Turn out on board; ...

In small mixing bowl stir together cornmeal, brown sugar, and salt. In medium bowl gradually stir cornmeal mixture into boiling water; stir in oil. ...

Thoroughly combine the corn meal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup ...

Mix first 5 ingredients together. In small bowl mix dressing. Pour over salad. Refrigerate.

Line 9 inch ... Add apple slices; cook slowly uncovered until ... bake at 425 degrees for 35 minutes. Hint: Use a deep pie pan so juice does not run over.

Mix all ingredients together, like pie crust until soft. Take teaspoon size lump of dough and flatten on ungreased cookie sheet. Bake at 350 degrees ...

Combine cornmeal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in 1/2 cup lukewarm water. Stir into ...

Divide cooked rice (1/3 or 1/4); place each on long piece of foil. Sprinkle 1 tablespoon soup mix on rice; add 1/2 tablespoon butter. Place chicken ...

Thoroughly combine the cornmeal, brown sugar, salt, boiling water and oil. Let it cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup ...

In a heavy saucepan, put juice, gelatin and pudding, stir constantly and bring to a rolling boil. Remove from stove and add sherry and half of fruit ...

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