|Royers' Round Top Cafe|
|by Royers' Round Top Cafe|
The premise of this beautiful, full-color cookbook is that "the food is not the issue, but, rather, it is the relationships that food brings to you.
1 - 10 of 26 for round tip cap off
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Wash mushrooms, remove ... bread crumbs. Fill caps with ham mixture ... for 15 minutes. Serve each on small Melba toast rounds. Makes 24 stuffed mushrooms.
In a brown ... Press the small round cap in the center ... both sides until lightly brown from the frying pan place the donuts in the brown bag and shake.
Marinade beef cubes, ... onion slices, mushroom caps for 6-8 hours. ... Combine oil, lemon-lime juice, rosemary, salt and pepper for marinade. Stir well.
1. In hot oil in large skillet, saute onion, garlic, carrot and celery until golden. 2. Add ground meat. Cook, stirring, until red color disappears. ...
Combine parsley, oregano, basil, thyme and rosemary. Mix well. Place steak on large piece of foil. Rub 2 tablespoons oil on one side of steak. ...
Brown beef in 4 tablespoons butter on high heat, add 3 tablespoons wine. Add remaining butter and loosen brown bits. Stir in garlic, shallots, cook 1 ...
1. Roast chicken ... into parts, peel off skin. Remove meat ... one teaspoon of mixture on each skin. Fold up into purse. Refrigerate. Deep fry or steam.
Slice off top of bread ... stir filling until smooth. Use toasted bread cubes and assorted vegetables as dippers for the fondue. Makes about 10 servings.
Place the meat in a glass dish; cover with a marinade made up of lemon juice, oil and seasonings. Marinate for at least 4 hours (I do it overnight). ...
Wash mushrooms, remove ... bread crumbs. Fill caps with ham mixture, ... 15 minutes. Serve each on small Melba Toast Rounds. Makes 24 stuffed mushrooms.
Result Page: 1
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