|The American Chef|
|by Chef Scott Berg|
Scott Berg has been a chef for twenty-nine years; he knows first hand the difficulties in deciphering a cookbook.
Results 1 - 10 of 23 for reception punch
Result Page: 1
Dissolve gelatin in boiling water in large container. Add drink mix, sugar and 2 quarts of water; mix well. Add pineapple juice. Chill until serving ...
6 packages of ... lemon juice 2 lg. cans frozen orange juice 2 (46 oz.) cans red Hawaiian Punch You can add ginger ale just before serving. Serves 50 people.
Combine brandy, fruit ... light rum with 1/4 cup sugar; stir to dissolve. Pour over ice in punch bowl. Gently stir in chilled champagne, garnish with fruit.
Spoon vanilla ice ... into a large punch bowl. Add orange ... servings. You can also substitute 1 quart orange sherbet for 1 quart of vanilla ice cream.
Heat water and stir sugar thoroughly until dissolved. Combine all liquids and pour over block of ice or ice cubes. Makes one gallon of punch.
Chill champagne at least 4 hours. Combine other ingredients and stir until sugar is dissolved. Chill well. Just before serving, add champagne. Quick, ...
Dissolve gelatin in 1 cup boiling water. Stir in juice concentrate. Add apple juice and 3 cups cold water. Chill overnight to blend flavors. Pour in ...
Freeze juices in ... to make the punch, take the ... champagne) over the frozen juices and mix until slushy. Serves about 50 people. Very good and refreshing.
Mix all ingredients except ginger ale and chill. Add ginger ale just before serving. Makes 60 (1/2 cup) servings.
1. Mix sugar, ... the liquids to accommodate the size of your punch bowl. 3. Add sherbet by big spoonfuls after punch is in the bowl. Serves 60 (6 ounces).
Result Page: 1
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