|Salads Les Salades (French Kitchen)|
|by Marie-Pierre Moine|
Part of a series which deals with the domestic culinary tradition of provincial France, this book concentrates on salads.
1 - 10 of 273 for orange marmalade
Slice oranges and lemons is ... and simmer until marmalade thickens and the ... hot sterilized jars and process in a boiling water bath for 10 minutes.
In a large, heavy bottomed pan, combine all ingredients and bring to a boil slowly, stirring occasionally, until sugar has dissolved. Cook over high ...
Combine all ingredients in a medium sized heavy saucepan. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook over high heat ...
Cream butter and ... addition. Blend in marmalade. Add combined dry ingredients alternately with orange juice, mixing well ... before removing from pan.
You will need a dozen good-sized oranges, sugar (to ... Ladle the hot marmalade into hot sterilized ... good-sized oranges make about 4 quarts of marmalade.
Mix marmalade, mustard, ginger ... spoon 1/2 over ham. And with remaining sauce add orange and simmer for about 5 minutes and serve with ham as a sauce.
Cream together butter, ... first mixture. Add marmalade and pecans. Drop ... warm, ice with orange butter frosting made ... juice. Makes 80 or 90 cookies.
Preheat oven to ... in the eggs, orange zest and vanilla. ... small saucepan heat marmalade over medium heat ... serving. Yield: 1 cake, 10 to 12 servings.
Beat the butter, ... alternating with the orange marmalade. Drop by ... confectionary sugar, moistened to a thick spreading consistency with lemon juice.
Sift flour, baking ... bowl. Add walnuts, orange peel; stir to ... separate bowl, beat marmalade, eggs, orange ... additional orange marmalade. Makes one loaf.
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