1 - 10 of 56 for grape pulp

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Mix first seven ... together. Carefully unwrap grape leaves and separate. ... Julian know that you are cooking these he will find a reason to make a visit!

Mix all ingredients, ... pour over stuffed grape vine leaves. Allow ... makes a tart sauce, if a less tart sauce is desired, the lemons may be cut to one.

Pick wild grapes while the are ... soft. Mash. Measure pulp. Add butter ... Pecan Island at a time when homemade butter was plentiful and needed to be used.

Line pie plate ... Add salt and grape skins; cook pulp of grape and ... for 35 minutes. Reduce heat after about 25 minutes if necessary. Cool for serving.

Wash and drain the grapes, then slip ... Cook the grape pulp WITH NO WATER ... necessary, add the nuts and pour into sterilized jars and seal. (6 pints).

Cook until thickened. Add 2 stiffly beaten egg whites. Stir in. Fill a pie shell. Bake at 350 degrees for 35 minutes. Cool. Top with whipped cream.

Cook fruits (separately) and press through sieve or food mill. Combine ingredients and cook until thick. Seal in hot sterilized jars. Delicious on ...

Combine first nine ... well. Wash the grape leaves carefully and ... rice puffs. Cover pan and steam over low heat for 1 hour or until leaves are tender.

To make jelly, measure juice and sugar. Combine and cook over high heat, stirring constantly until heavy steam escapes from juice. Do not boil. Pour ...

Remove and save grape skins. Put pulp into saucepan without ... inch pie pan). Dot with butter. Cover with top crust. Bake at 425 degrees for 35-45 minutes.

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