|The Martini Book (Essential Connoisseur)|
|by Sally Ann Berk|
Exploring the evolution of the martini from its origin in Martinez, California, through the fad of the "Roaring Twenties" to the craze of the "Ree...
Results 1 - 10 of 19 for muscadine
Result Page: 1
Cook 2 1/2 cups muscadines in 1 1/2 ... 350 degrees until done. Bring to a boil 1/2 cup sugar and 1/2 cup juice. Spoon over cake while cake is still hot.
Slip skins and put skins in one pot and pulp in another. Bring pulp to boil, reduce heat and simmer, uncovered 5 minutes. Sieve to remove seeds. ...
Separate pulp from skins of Muscadines. If desired, ... boiling water bath. Makes about 3 pints. To make grape jam follow above recipe using Concord grapes.
Wash fully ripened muscadines. Separate pulp ... into pastry lined pan. Cover top with strips of pastry. Bake in hot oven (425 degrees) about 25 minutes.
Remove stems from muscadines. Slip skins ... heat. Skim off foam with metal spoon. Put into hot sterilized jars. Process in boiling water bath for 5 minutes.
Deseed grapes by ... milk. Stir in muscadine sauce and pecans. ... toothpick inserted in center comes out clean. Remove from pan and cool on rack. Freezes well.
Remove seeds from 1 gallon of muscadines. Put muscadines ... constantly. Remove from heat. Skim off any foam with large metal spoon. Fill all jars immediately.
Separate pulp from skins or cook pulp and skins together. Cook, adding enough water to keep from sticking. Press through a sieve or food mill to ...
Preheat oven to 350 degrees. Trim fat and cartilage from chicken breasts. Mix together mustard and jelly in shallow dish. Place bread crumbs in ...
Separate pulp from skins. If desired, chop skins in a food processor. Cook skins gently 15-20 minutes adding only enough water to prevent sticking ...
Result Page: 1
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