|Emeril's New New Orleans Cooking|
|by Jessie Tirsch|
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ...
Results 1 - 10 of 26 for suckers
Result Page: 1
Soak fish in salt water for 1 hour. Rinse with clean cold water, drain cut into 4 inch pieces. Pack fish into 1 quart jars leaving 1 1/2 inches from ...
Add all ingredients except egg whites. Beat egg whites until stiff. Fold in. Bake in butter mold for 1 hour at 350 degrees.
Lightly butter baking sheet (15 1/2 x 12 inches). Arrange lollipop sticks on baking sheet. Combine butter, corn syrup and sugar in heavy 1 quart ...
In a large saucepan, melt five tablespoons of butter over medium heat and blend in flour. When mixture bubbles, slowly add milk, stirring constantly ...
Mix together, cook to hard ball stage. Add coloring and flavoring. Spoon onto foil or in mold to cool. While still hot, add a toothpick for a handle ...
Mix together until ... from tablespoon onto sucker sticks arranged on ... annis - black color Oil of orange - orange color Oil of peppermint - green color.
Combine sugar, water and corn syrup. Cook to hard crack, 300 degrees. Remove from heat. Add flavoring and food coloring. Stir approximately 2 ...
Makes 1 ice cube tray. Blend fruit and juice together until smooth. Freeze in popsicle forms.
Place all in ... 1 1/2 inch head space at top. Process at 10 pounds pressure for 100 minutes. Canned sucker tastes similar to canned tuna when processed.
Combine sugar, water ... pour into greased sucker molds arranged on ... marble slab. Makes 10 suckers. Double fruit flavors or add 1/4 teaspoon citric acid.
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