|Ten Lessons in Japanese Cooking|
|by Florence C. Lee|
This book offers basic techniques such as cutting, soup stock preparation, sauce preparation, pickling, fish filleting and fillet slicing.
Results 1 - 10 of 278 for cranberry punch
Wash and pick over the cranberries. Remove any that are soft. Put cranberries, water, cloves, and cinnamon in saucepan. Bring to a boil, reduce heat ...
Have all juices ... In a large punch bowl, add all ... saturated fat, less than 1mg iron, 14mcg folate, 8.7mg phosphorus, 78.3IU Vitamin A, 73.1mg Vitamin C.
23% calorie reduction ... recipe. Combine water, cranberry juice, lime juice and Equal® in punch bowl; stir until ... substitute 6 packets Equal® sweetener. Equal
Mix juices and water and chill. Just before serving, add 2 (2 liter) bottles of chilled ginger ale. Yields 2 1/2 gallons.
Chill all ingredients. Combine all ingredients. Serve immediately.
Bring to a boil cranberries, cinnamon, cloves and 4 cups of water. Simmer 10 minutes. Put through blender, then strain through cheese cloth ...
Crush cranberries in ... 1 cup ginger ale. Before serving add 1/2 cup ginger ale and serve in frosted glasses. Garnish with lemon circles. 12 cups punch.
Combine first 3 ... sugar dissolves. Add cranberry juice; mix well. ... sherbet on top of punch. Add ginger ale; gently stir to blend. Makes 3 1/2 quarts.
Combine first 3 ... the parts of cranberry jelly. Then add ... large bottle ginger ale. Serve ice cold. Needs nothing to go with it. Refreshing by itself.
In a large punch bowl, mix cranberry juice cocktail, lemonade ... serving, add ginger ale. Garnish with lemon and orange slices. Makes 36 (4 oz.) servings.
top of page