|The Scots Cellar|
|by F. Marian McNeill|
A record of traditional Scottish customs - from the contents of the cellar (ales, wines and whiskies) to toasts, songs and recipes.
1 - 10 of 5,830 for how to make garnishes
Wash spinach, argula, ... When vinegar starts to boil, add the ... on 6 plates. Garnish with roasted red ... Serves: 6. (Prep and Cooking Time: 30 minutes)
Heat oil and ... softened slightly, 2 to 3 minutes. Add ... fat off. Stock will keep up to 2 days in fridge and 6 months in freezer. Makes about 2 quarts.
Combine chicken, green ... refrigerate 1 hour. To serve: Unmold salad ... into large bowl. Top with almonds. Arrange eggs and tomato around salad. Serves 4.
After you have made the hamburgers according to the basic recipe, ... of the following garnishes and spread them ... pickle relish and 3/4 cup mayonnaise.
Chill. Great on hamburgers!
Blend 1/2 cup ... of food coloring if necessary. Add the canned cherries. Cool and garnish top of pie. Be sure cherry glaze is cool before garnishing pie.
Pipe a neat frill of cream cheese on plump prunes. Serve on orange slices or pineapple slices or peach halves or top each prune with a walnut for ...
Scrape carrots with ... narrow strips almost to center. To curl ... large cherry tomato. Make 5 cuts at ... center. If desired, garnish cheese with a ... remains between each cut.
Cut olive into ... Mix cream cheese to a paste with ... of olives and press together slightly. Serve as garnish for meat or vegetable salads, or aspics.
Thoroughly drain apricot halves on paper towels and gently pat cavity dry. Blend cream cheese, lime juice and sour cream until fluffy; add gingersnap ...
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