|Floyd on Africa|
|by Keith Floyd|
Chronicles the author's cooking, eating and travelling tour of Zambia, Zimbabwe, Madagascar, South Africa and Lesotho.
1 - 10 of 49 for tom jerry
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Beat egg whites ... blended. Will keep several weeks in refrigerator. May be frozen, if covered. Use 1 heaping tablespoon of batter for each Tom and Jerry.
Separate the yolks from the whites of the number of eggs required; beat the whites to a stiff froth and stir the yolks until very thin; mix together ...
Whip the egg yolks until lemon colored and stiff. Add 3 cups powdered sugar and blend well. Add the vanilla and nutmeg. Set aside. In another large ...
Beat egg yolks and whites in separate bowls. Add sugar to yolks, then fold in whites. Set aside. For each drink, pour 1/2 cup egg mixture, 1 ounce ...
Prepare batter in advance. Beat whites of 2 dozen eggs until stiff. Work in 1 1/2 cups sugar, ground cinnamon, ground cloves and allspice, mixing ...
Separate eggs, beat egg whites until stiff. Then add sugar and mix well until glossy. Then beat egg yolks until fluffy and then beat egg yolks into ...
Separate yolks from whites. Add salt to whites and whip until creamy. Gradually add 1/2 sugar. Whip yolks well, add soda. Fold into egg whites ...
Separate eggs and ... Spoon 1/3 cup Tom and Jerry mix on alcohol. Add boiling water to fill mug. Then sprinkle with nutmeg and serve. Makes 8-10 drinks.
Separate eggs and beat each until light and foamy. Add a pinch of baking soda in whites; add together with powdered sugar and allspice. Put 1 ...
Combine cracker crumbs, sugar, and butter and mix well. Press into bottom of 9 inch spring form pan. Bake 10 minutes at 325 degrees. Cool. Melt ...
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