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Edna Brown''s copper coins Recipe
| Miscellaneous
Type: Edna Brown''s copper coins Free Cooking Recipe - Miscellaneous Simply good! Ingredients / Directions 2 lbs carrotspeeled and sliced 1/4-inch thick (about 6 cup(s)s)1/4 cup(s) cider vinegar2 tbs olive oil2 tbs sugar1/2 teaspoon prepared mustard1/2 teaspoon Worcestershire sauce1/2
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Japanese Mixed Rice Takikomi Gohan Japanese cooking recipe
| Japanese
Ingredients 1 1/2 cups white rice 2 ounces boneless skinless chicken thighs (meat only) 2 1/2 inches carrots 2 dried shiitake mushrooms (regular button mushrooms will do) 1 teaspoon sake (for seasoning chicken before cooking) 1 cup stock 1/2 cup water, used to soak shiitake mushrooms (if you d
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Sally Lunn No 1 Recipe
| Bread
Type: Sally Lunn No 1 Free Cooking Recipe - Bread No other! Ingredients / Directions 1 pt flour2 tablespoons sugar? teaspoon salt1 scant cup(s) milk3 tablespoons butter1 cake yeast? cup(s) warm water1 egg To prepare this Sally Lunn No 1 Recipefirst sift floursugar and salt Warm milk a
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Apple Crisp III Recipe
| Pies And Pastries
Type: Apple Crisp III Free Cooking Recipe - Pies And Pastries Wow! Ingredients / Directions 8 apples - golden delicious and Granny Smith combined1 tablespoon lemon juiceCinnamon3/4 cup(s) granulated sugar1/2 cup(s) flour1/2 cup(s) (1 stick) butter Core and pare apples and slice into g
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Type: Almond Liqueur Free Cooking Recipe – Drinks
Um! Yummy!
Ingredients / Directions
1 To 2 medium lemons
1 c Sugar
3/4 c Water
1 1/4 c Vodka
1 1/2 tb Almond extract
1/2 ts Vanilla extract
1/2 ts Glycerine; optional
Rinse and dry the lemons. Using the shredding side of a cheese grater
scrape the zest (yellow part only) off the lemons until you have 1 tablespoon; be careful not to touch the white
bitter part.
In a small heavy saucepan
combine the lemon zest
sugar and water. Cook over medium high heat
stirring to mix and dissolve the sugar
until the mixture boils; lower the heat. Simmer
uncovered
until the mixture forms a syrup
about 5 minutes.
Remove from the heat. Strain into a non-aluminum bowl and let cool to room temperature.
Stir the remaining ingredients into the cooled syrup; funnel into a clean wine bottle or quart
sized jar. Seal tightly.
Allow to mature in a cool
dark place for at least one week. Store at room temperature.
