|1,000 Mexican Recipes|
|by Marge Poore|
Mexican cooking is made wonderfully accessible with this comprehensie yet personal cookbook.
Results 1 - 10 of 54 for tapioca dessert
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Tapioca can be served ... prefer a richer dessert, substitute 1/2 ... occasionally until mixture comes to a full rolling boil. Makes six servings (1/2 cup each).
Combine tapioca, fruit juice ... constantly. Remove from fire. Mixture will be thin. Add fruit and lemon juice and cool. All measurements are level. Serves 6 to 8.
Melt the butter in a pan and fry the raisins for about 2 minutes. Remove raisins from pan; set aside. Add a little more butter and fry the sago until ...
Mix all ingredients. Let stand for 5 minutes. Bring to a boil, stirring continuously. Cool. Serve plain or with whipped cream.
Prepare puddings as directed, except use the juice from the fruit and the orange juice in place of milk. (You need at least 2 cups liquid. Add water ...
Cook the first 3 ingredients until it thickens. Cool. Add 2 envelopes of Dream Whip mixed according to directions. Add 1 can drained, cut-up mandarin ...
Boil until thick. ... drained. Good substituting peaches and peach Jello and red raspberries in lite syrup and red raspberry Jello. Good as dessert or salad.
Combine tapioca, egg yolk, ... syrup, and milk; cook until tapioca is clear. Cool slightly. Fold in beaten egg white and nuts. Chill or may be served hot.
Bring tapioca, water and salt to boil and cook 15 minutes. Mix in sugar and Jello, refrigerate overnight. Add pineapple and Cool Whip before serving.
Dissolve in 2 cups boiling water and cool. Add 2 cans mandarin oranges, drained; 15 oz. crushed pineapple, drained and 1 (12 oz.) Cool Whip. Pour ...
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