|Secrets of Good French Cooking|
|by Pierre Paillon|
The artistry of French culinary skill is perhaps unmatched in all the world...and so difficult to achieve.
41 - 50 of 338 for freeze strawberries
Combine cream cheese, ... inch square pan. Freeze until firm. To ... refrigerator for 15 minutes; cut into squares. Garnish with mint and cherries. 6-8 servings.
Soften cream cheese ... Add cherries and strawberries and use the ... Whip. Fold into mixture. Pour into pans or long Pyrex to desired thickness and freeze.
Stir cold milk, bread crumbs, sugar, butter, eggs (slightly beaten), salt, flavoring and coconut. Bake 1 hour. Top with strawberry preserves.
Mix all ingredients in order and freeze. Yield 6-8 servings.
Puree ingredients until smooth. Serve immediately over crushed ice. Makes 2 servings. 250 calories per serving; 1 g. protein; 64 carbohydrates; 0 g. ...
Mix all ingredients together in blender. Add 1-2 cans of water and ice cubes according to how icy you would like it.
Combine softened cream ... until well blended. Add fruit; mix lightly. Fold in whipped cream. Pour into 6 cup ring mold. Freeze. Unmold. (6-8 servings.)
Mash and mix ... freezer containers and freeze. Before serving, ... 15-30 minutes. Cut mixture to make a slush type mixture. Serve. Makes 5-6 containers.
Combine softened cream cheese and honey, mixing until well blended. Add fruit, mix lightly. Fold in whipped cream. Pour into 6 cup ring mold. Freeze. Unmold.
Combine softened cream ... square baking dish. Freeze until firm. Place ... serving. Cut into squares. Garnish with cherries if desired. Makes 9 servings.
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