Canal Street Daisy
| Drink Master
Cooking receipe to make Canal Street Daisy under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/4 Lemon Juice of 1/4 Orange 1 oz Blended Whiskey Club Soda Pour all ingredients into collins glass over ice cubes. Add cl
[ read more ]
Tea - SPICED TEA MIX
| Teas 2
Cooking receipe to make Tea - SPICED TEA MIX under category Teas 2. You may find some video clips related to this receipe below.SPICED TEA MIX 2 cups instant orange drink mix (Tang)2 cups sugar2 cups instant tea 1 pkg. lemonade mix (I used to buy instant tea with lemon but have found it cheaper to d
[ read more ]
walnut bread
| General Recipes
Cooking receipe to make walnut bread under category General Recipes. You may find some video clips related to this receipe below.walnut bread400g strong white bread flow 100g Granary flour 6g sachet of easy blend dried yeast 1 tsp soft walnut or olive oil 75g walnuts choppedPlace the flours in a bow
[ read more ]
Casa Ole Green Sauce
| Copycat Complete
Cooking receipe to make Casa Ole Green Sauce under category Copycat Complete. You may find some video clips related to this receipe below.4 Avocados1 (16 oz.) Container Sour Cream1 can Rotel tomatoes1 Tbsp. Garlic Powder1 (4 oz.) Can Green Chili Peppers2 tsp. Salt1 tsp. Lemon juice3 oz. Cream Cheese
[ read more ]
Type: Chocolate and Mint Creams Free Cooking Recipe – Holiday
Yes!
Ingredients / Directions
# 8 oz. (225g) cooking chocolate
plain or milk
# 1 teaspoon. peppermint essence
# 1 egg white
# 8 oz. (225g) icing sugar
# red and green food colouring # Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
# Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste
# Divide the paste into three pieces
adding red colouring to one
green colouring to a second and leaving the third piece plain
# Lightly dust a work surface with icing sugar then roll out each piece of paste to a thickness of about a quarter of an inch (5mm)
# Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit cutter
# transfer to a sheet of greaseproof paper and leave overnight
# Gently melt the cooking chocolate in a bowl over hot water
# Carefully dip half of each mint cream in the chocolate then lay on a wire rack to set
