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6 large apples (coslings or any other apples that will be soft)
4 eggs
3/4-pound double-refined sugar
1-2 spoonful of rose water
And lemon-peel.

Take your apples and coddle them; when they are cold take out the pulp; then take the whites of four or five eggs, (leaving out the strains) three quarters of a pound of double-refined sugar beat and sifted, a spoonful or two of rose-water and grate in a little lemon-peel, so beat all Together for an hour, whilst it be white, then lay it on a china dish, to serve it up.



1-1/2 lbs. of apples
5 oz. of sago
Juice of a lemon
A teaspoonful of ground cinnamon
and sugar to taste.

Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold.


Mix together equal parts of banana, orange, pineapple, grapefruit and onehalf cup of chopped nuts. Marinate with French dressing. Fill apple or orange skins with mixture. Arrange on a bed of watercress or lettuce leaves. Sprinkle with paprika.



Peel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two oranges, one cup of water and one pound sugar, a half teaspoon of powdered cinnamon, grated rind of lemon, add one cup red wine and a half glass of rum. Boil this syrup for five minutes, then pour over the fruit, tossing the fruit from time to time until cool. Place on ice and serve cold.


2 cups Water
1/4 cup Red Wine Vinegar
1 teaspoon Dry Mustard
1 each Clove Garlic
1/4 cup Olive Oil
You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot.

Heat water to boiling; stir in chilies. Boil uncovered 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce.


3 tablespoons butter
2 tablespoons onion -- finely chopped
1 clove garlic -- minced
2 tablespoons green pepper -- finely chopped
6 eggs
1 tablespoon picante sauce
2 tablespoons mild salsa

Melt butter in large frying pan. Saute onions, garlic, and pepper until soft. Beat eggs until light and pour into frying pan. Cook over very low heat, stirring constantly. When eggs begin to harden, add picante sauce and salsa, continuing to cook and stir until eggs are set. Serve immediately. Serving Ideas : Serve with flour tortillas, grated cheese, and salsa. NOTES : A great, easy brunch dish, especially with Grapefruit-Avocado Salad, and Tequila Sunrises.


8 ounces Boneless chicken breasts
1/4 cup Lime juice
2 tablespoons Water
1 Clove garlic
Jalapeno Flavor Process -- Cheese Product
Green onions
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients. Makes 8 fajitas.


1 each Jalapeno Peppers --
1 each Clove Garlic -- Finely Chopped
2 teaspoons Vegetable Oil
1/8 teaspoon Salt Pepper -- Dash Of

1/3 cup Whipping Cream
2/3 cup Dairy Sour Cream

Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it.
Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

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