|The ABC's of Home Food Dehydration|
|by Barbara Densley|
Every important facet of home food dehydrating is covered in this handy reference volume, which provides directions for making dozens of thrifty, ...
1 - 10 of 140 for galliano
Boil together water and sugar. Cool. Add water and Karo syrup. Stir thoroughly. Pour into fifth bottles. Add to each fifth: 1 1/2 oz. bottle Strega ...
In large skillet ... Place fish over almonds. Add galliano and cover. Simmer gently until cooked, about 10 minutes. Garnish with parsley. Serve immediately.
Mix all ingredients and mix at high speed for 4 minutes. Bake in a well greased and floured bundt pan. Bake for 45-50 minutes at 350 degrees.
Combine, boil 5 minutes. Cool to lukewarm. Add:
Dissolve sugar in 1 cup boiling water. Cool. Add other ingredients. Add to vodka bottle and let stand at room temperature for several days before ...
Mix water and sugar together; let cool. Add vodka and remainder of ingredients. Double recipe makes 1/2 gallon.
Boil sugar and water 15 minutes, cool. Add vanilla, anise, vodka, and food coloring. Shake, wait 2 to 3 weeks, then serve.
Boil 2 cups sugar with 1 cup water for 5 minutes. Cool. Add: Need no aging. Makes 1 fifth and 2 cups.
Boil sugar and water 5 minutes. Cool. Add vanilla, anise, lemon and food coloring. Stir. Add vodka. Stir. Let sit 1 week. Will appear cloudy at ...
Combine vodka;, syrup, extract, vanilla and food coloring. Put in 4 cup jar with tight-fitting top. Store in cool place for at least 1 week to age.
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