|American Regional Cuisine|
|by The Art Institutes|
"What follows is insight into, and details of, what makes each American culinary region unique.
Tip: Try rum cider orange for more results.
1 - 10 of 18 for wassail rum cider orange
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Use tea ball ... ingredients in slow cooker (except rum) for 1 hour. Put several chunks of orange and lemon in. ... and cook on high for 1 hour. Add rum.
Serves 12. Mix ... few minutes add 1/2 of a fifth of dark rum, 1 jar maraschino cherries with juice, 1/2 sliced up lemon and 1/2 sliced orange. Serve warm.
Squeeze the juice from the oranges and lemons and ... mixture, add the gallon of cider, juice from oranges and lemons, sugar, rum and brandy. Serve warm.
Put cider, rum and juices in ... put 3 sticks cinnamon, 1 teaspoon whole cloves and 1 teaspoon whole allspice. Let this perk. Drink is ready after perking.
Put all ingredients in crock pot. Cover and cook on high for 1 hour, then on low for 4-8 hours. Serve warm. Makes about 12 cups.
Stud orange with whole cloves. ... for 1 hour and then on low for 4-8 hours. Serve warm from crock pot. Makes 12 cups. A good hot drink for the holidays.
Put spices in tea ball or cheesecloth. Cook in crock pot on high for 1 hour. Turn to low for 4-8 hours.
Tie spices in cloth bag. Stick cloves in oranges. Simmer all ingredients, except rum and oranges for 10 minutes. Remove spices, add rum and float oranges.
In a large ... simmer 15 to 20 minutes. Strain. Stir in rum and heat through. Serve with cinnamon stick stirrers. Nice for holiday parties. Makes 9 cups.
Mix all ingredients in pot. Heat on medium flame 1 hour. Reduce flame, just enough to warm 2-6 hours.
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