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Holiday Foods / Christmas


RecipeRating
Winter Fruit Crisp with Cinnamon Cream
Cinnamon Cream Topping: In mixing bowl, beat together cheese, sugar and cinnamon until cheese is softened. Gradually fold in whipped cream, and brandy (if using), mixing until well blended. Makes 3 cups. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Merry Christmas Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 11, 1999 ----- ----------
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Wild Mushroom And Pecorino Tart - Modern British
20-25 minutes, or until golden brown. Remove from the oven and top with Pecorino and return to the oven for 3-4 minutes. Remove and serve immediately. ----- ----------
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Tessa's Christmas Plum Pudding - British
foil. Bake in a bain marie for approximately 2 hours until firm. Allow to cool for half an hour or so and then remove from tins with a firm shake. I like to serve this with brandy cream and a swirl of sharp raspberry puree to cut through the richness. ----- ----------
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Sweet Hot Mustard
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest by "Robert Ellis" on Nov 13, 1999 ----- ----------
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Sweet 'n' Hot Mustard
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest by "Robert Ellis" on Nov 13, 1999 ----- ----------
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Sugar Snaps with Buttered Pecans
Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 17, 1999 ----- ----------
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Stuffed Veal Chops with Ham And Mozzarella - Italy
Fill a separate pan with water, add the washed spinach and cook al dente. Drain and saut‚ with some olive oil, garlic and butter. Add a pinch of salt and pepper. Serve everything in a large serving dish in the centre of the table. ----- ----------
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Stuffed Capon with Ceps in a Salt Crust - France
more sage over the capon, then roll it over to wrap it in the dough. Seal the joints completely with the egg wash, pressing with your fingers. Place seam-down on a baking sheet and bake for 1 hour 45 minutes. Remove from oven and leave to rest for half an hour. Take the capon to the table in its crust. Cut around the crust and lift the top, then lift out the capon. Discard the sage and carve the capon. Share the stuffing and spoon the sauce. ----- ----------
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Springerle
stamps that are available. From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov 21, 1998, Posted to MM-Recipes Digest by Steve Zielinski on Nov 21, 1998 ----- ----------
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Spicy Festive Strudel with Apricot And Stilton - Vegetarian
one big rectangle. Spread the vegetable mix down the centre and fold in strudel fashion. Brush the top with egg yolk and sprinkle with coarse sea salt. Bake in the pre-heated oven for 30 minutes until crisp and golden brown. ----- ----------
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