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Let set in ... start to pour wine, don't stop ... settlement. If you stop, let settlement resettle to bottom before starting to repour. over 100 years old.

Boil above 30 ... (vodka). Pour into 3 clean wine bottles. Seal. Let stand 2 weeks and serve. Will keep in cool storage several years. Gets better with age.

Soak gelatin in cold water 5 minutes. Add boiling water and stir until dissolved. Add sugar, juice, rind and sherry. Stir well and strain. (I use ...

Combine all ingredients, except oil; mix well. Shape into walnut size meatballs. Brown in oil in large skillet. Remove when browned. Saute mushroom ...

Combine vinegar, water, salt, pepper, onions, celery flakes and pickling spice (put spices in small bag) to make marinade. Place meat in this ...

Mix all together. Make dressing of this and pour over: Blend well and pour over bean mixture and toss well. Marinate overnight in refrigerator. Makes ...

In a blender or food processor, combine egg, vinegar, lemon juice, mustard, garlic and salt. With machine running, gradually add olive oil, 1 ...

Sprinkle roast lightly ... water and the wine. Cover and ... and pepper. Simmer 2 to 3 minutes, stirring occasionally. Pass gravy. Makes 6 to 8 servings.

If batter is too stiff, thin with milk. This recipe has been in continuous use for 5 generations in LaGrange and Columbus, Georgia. Can be kept for ...

Cream butter and ... Add flour and wine alternately. Add fruits ... that has been greased and floured. Bake in a slow oven at 275 degrees for 3 1/2-4 hours.

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