|Taste of Mexico|
|by Patricia Quintana|
In easy-to-follow recipes, this cookbook covers basic and classic as well as innovative dishes from the eight culinary regions of Mexico.
1 - 10 of 39 for homemade brandy
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Place vodka and sugar in a 2 quart mason jar and stir or shake until sugar is completely dissolved (very important). Fill jar with fruit to within ...
To prepare brandied fruit: 3 c. peaches 6 c. sugar 6 maraschino cherries (to count the ration of fruit cups used) Place the above in an crock jar ...
Place butter in ... add sherry (or brandy or marsala, if ... accomplish this without burning the butter before they get the nuts and apples into the pan.
You will need a 1 quart saucepan, measuring utensils, a 1 quart glass bottle (32 oz or a fifth 24.3 oz). 1. Make your sweet or medium syrup in the ...
In a large pot, make a BIG cup of coffee with the first 3 ingredients. Allow to cool. Add the liquor and stir well. In STERILE jars add a Vanilla ...
Combine mincemeat ingredients and fill pie shell. Roll and cut additional dough into 3/4 inch wide strips and arrange in lattice pattern over ...
1. In skillet ... Add burgundy, madeira, brandy and whipping cream. ... and mushrooms. 11. Stir and simmer 10 minutes. Garnish with sour cream and chives.
In a mixing bowl, beat eggs and blend in sugar. Work in the syrup, vanilla, bourbon, salt and melted butter. Add pecans and pour mixture into the pie ...
Cake, fruit and ... the sherry and brandy and let the ... sauce is served hot with such desserts as blackberry and apple pie, apple dumplings or jam sponge.
In blender container, combine all ingredients, blend until smooth. Store tightly covered in refrigerator up to 1 ?????. Stir before serving. Return ...
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