|Simple Italian Cookery|
|by Aldo Zilli|
In 40 clear, step-by-step recipes, chef Aldo Zilli shows just how easy it is to bring the taste of Italy to your kitchen.
Tip: Try jerry batter for more results.
Results 1 - 10 of 24 for tom jerry batter
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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.
Beat 8 egg ... time. Now mix egg white mixture to egg yolks mix with a fork. Add 1/2 cup hot water, 1 jigger rum and brandy, fill with batter, nutmeg on top.
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 ...
Beat whites until stiff and add 1 teaspoon salt. Add 1/2 teaspoon salt cream of tartar. Beat 20 minutes beat egg yolks for 20 minutes. Fold in 1 # ...
Separate 6 eggs. Beat yolks with: Whip egg whites and blend together with above mixture. Serve with rum and brandy, hot water and batter to your taste.
Beat above until very thick. 1 tsp. vanilla 1 c. powdered sugar Beat until thick and lemon colored. Fold yolk mixture into egg white mixture.
Separate one dozen ... Add condensed milk. Beat until stiff. Fold yolk mixture into whites. Put batter in a cup. Mix with alcohol. Pour in boiling water.
Separate eggs, beat ... and beat until creamy. Add whites and beat well. Use brandy and dark rum for a really good Tom and Jerry. Just brandy is okay too.
Whip the egg ... and whip until stiff. Blend egg yolks and whites together. Store in the refrigerator. Batter will hold at room temperature up to 4 hours.
Separate 2 eggs. Beat egg whites stiff. Beat egg yolks stuff. Add to yolks. Beat until really stiff. Add yolk mixture to whites. Beat together until ...
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