1800S Cooking - Recipes - Page 10

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Results 91 - 100 of 1,220 for 1800s cooking

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91. NO-COOK FREEZER CORN

This recipe came from a ... was a good cook and very particular with her ... Stir good. Dip out with slotted spoon into freezer bags. Freeze.

92. NO-COOK MINT PATTIES

Blend butter, corn syrup, salt and flavoring in large mixing bowl. Add sugar; mix with spoon and hands until blended smooth. Shape and ...

93. EASY NO-COOK PEANUT BUTTER FUDGE

Melt butter and peanut butter. Mix dry ingredients and add to butter, peanut butter and vanilla. Mix well. Pour into greased 9x9-inch pan. ...

94. BUTTER COOK (DUTCH)

Wash your hands well. Put everything in a bowl and squeeze, squeeze, squeeze. Pat it into a dark cake pan. Bake at 350°F for 45 - 50 ...

95. EASY PEEL HARD-COOKED EGGS

Place amount of eggs desired in a large saucepan and cover eggs with 1 inch of water. Place saucepan over medium-high heat and bring to a ...

96. LAURIANNA'S SLOW-COOKED CHICKEN

Place aromatics and vegetables into ... water. Cover and cook on low 6-8 hours, 4-6 ... 1/2 to 3 hours, or 400°F for 1 to 1 1/2 hours. Enjoy!

97. AGLI'E OLIO (GARLIC, OIL AND COOKED SPAGHETTI)

In a skillet, saute garlic, parsley, salt, and pepper in oil over medium heat. When garlic begins to turn brown, remove from heat. Toss ...

98. COOK TWICE SPAGHETTI

In saucepan, cook noodles according to package directions. ... cabbage around edge with spaghetti in the middle. May add Spam, pork, beef, cubes.

99. BEEF CURRY WITH COOKED BEEF

Brown onion and celery in hot oil. Add meat, mushrooms, seasonings and brown gravy or sauce. Cover and simmer for 1 hour. Serve over cooked ...

100. COOKED APPLES

Fry them in a frying ... over medium heat to brown them, continue cooking over low heat until soft. Apples are best if they are left unpeeled.

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