|The River Cottage Meat Book|
|by Hugh Fearnley-Whittingstall|
"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure.
Results 1 - 10 of 88 for old french
Result Page: 1
Preheat oven to ... pie shell. Make French Crumb Topping by ... vanilla ice cream. Refreeze. Serve a scoop of the cinnamon ice cream on warm apple-pie slices.
Boil sugar and water 10 minutes. Add lemon juice and boil 5 minutes longer. Cool and stir in vinegar. Add remaining ingredients to cold syrup. Beat ...
Mix 1 cup ... dish. Next, pour the remaining batter into the remaining butter in the fry pan and cook slightly to thicken and pour over the French toast.
Although this recipe is 75 years old, you may still mix the modern way. Put all ingredients in food processor or bowl and mix well. Makes 3 cups.
Peel and cut potatoes into quarters. Parboil in salted boiling water for 3 minutes; drain. Mix all remaining ingredients except for lemon juice in a ...
In saucepan, melt butter; remove from heat and add remaining ingredients. Blend thoroughly. Pour into unbaked pie shell and bake at 350 degrees for ...
If bread is very dry, dip in cold milk very quickly, lay on strainer then dip in batter. Fry in butter on grill, drain on paper. Sprinkle with sugar ...
Prepare all vegetables. Place in stock pot, add meat and broth and seasonings. Bring to a boil. Reduce to simmer and add water as needed to keep ...
Beat eggs and sugar, add remaining ingredients except 1 quart half & half. Heat to boiling, then add last quart of half & half. Makes 4 quarts. Use 4 ...
Dissolve the yeast in half of the water. Add 2 cups of the flour. Make a sponge and let raise. When fully raised add the salt, dissolved in the rest ...
Result Page: 1
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