13104 quick flaming jubilee Recipes

green pepper, chopped, yellow pepper, chopped, red pepper, chopped, sweet onion, chopped, celery, chopped, cucumber, peeled and chopped, grape tomatoes, matchstick carrots, sugar, low fat balsamic vinaigrette salad dressing

flour, brown sugar, salt, baking soda, sour cream, shortening, eggs, pure vanilla extract, butter (softened ), powdered sugar, vanilla, water (not boiling )

self raising flour, butter or 1 1/2 oz margarine, sugar, egg, milk, currants or 4 oz sultanas, lemon , rind of, chopped, salt , to taste, icing sugar

cherries, pitted, almond milk, pineapple chunk, banana, flax seed, almond extract (optional)

pork tenderloin, cubed, hot picante sauce, chopped green chiles, chipotle peppers in adobo sauce, limes, juiced

water, dark brown sugar, cinnamon sticks, broken in half, orange peel, dry red wine, fresh orange juice, fresh lemon juice, brandy, whole nutmeg

ham (gammon joint), onion, peppercorn, star anise, bay leaf, orange, cherry jam, orange, garlic clove, ginger, chili

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.

cookies, flour, brown sugar, salt, baking soda, dairy sour cream, shortening, eggs, vanilla, chopped nuts, if desired (i use walnuts ), browned butter glaze, butter, sugar, vanilla, water

boiling water, shortening, sugar, dry yeast, sugar, warm water (105o to 115o), egg, beaten, all-purpose flour, salt

shortening, sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, evaporated milk, chopped pecans, burnt butter glaze

fresh fruit such as pineapple chunks , strawberries, grapes, orange sections, and mango, soft bread cubes, lemon extract

filet, olive oil, freshly ground black pepper, salt, cognac, heated, chopped parsley