|by Wayne Gisslen|
The introductory bakeshop course is a required part of the culinary arts curriculum.
1 - 10 of 10 for glug
In bottom of 30 cup electric coffee maker put first 4 ingredients. In top of pot (do not use filter) put other 4 ingredients. Plug in and cook.
Tie cloves, cinnamon, cardamom seeds together. Put 1 quart water over tied spices, sugar and raisins. Let simmer until raisins are plump. Add the ...
Mix all items in a punch bowl or pan, brandy is last item added. May be serve heated or chilled.
Mix all and steam 3 hours. For sauce, scald all ingredients until clear and slightly thickened. A holiday tradition in our family for years.
Brown quickly on high heat stirring so meat is in very small bits. When brown, drain. Add: Warm thoroughly, stirring occasionally to prevent catching ...
Put bread in bottom of a greased 8 x 11 inch pan. Beat eggs, milk, salt, pepper, mustard and Worcestershire. Put mushrooms and sausage on top of ...
Mix above ingredients. Add milk to make right thickness. Cook in fry pan or on griddle.
Mix all ingredients, form into a ball or logs and roll in nuts.
Brown ground beef and drain off grease. Add onion, soup water, and hot sauce. Add salt, pepper, paprika, garlic salt, celery salt, chili powder, and ...
top of page