487 royal mazurka mazurek krolewski Recipes

royal ann cherries, drain and pitted, fruit cocktail, pineapple tid bits, drained , saving 1/2 juice, pecan, chopped, egg yolks, half and half, whipping cream, juice from 1/2 can of pineapple bits, kraft marshmallows, cool whip

shrimp, cooked and peeled, eggs, cream, divided, mushroom, chopped, sherry wine, salt, ground pepper, paprika, boned pompano

fresh orange juice, lime, juiced, olive oil, coarse salt, fresh ground black pepper, navel oranges, ripe hass avocadoes, halved and pitted

egg white from 1 small egg, gin, fresh lemon juice, simple syrup , recipe follows, champagne or sparkling wine, to taste, sugar, water

egg white, powdered sugar, lemon, juiced and strained, how to make a cornet , method follows, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

meringue powder or 2 room temperature egg whites can be substituted for the and the water, water, cream of tartar, a few drops of colorless flavoring (pure vanilla is good for an off-white color), confectioners sugar

meringue powder, warm water, icing (confectioners )sugar, cream of tartar, special equipment : an electric mixer or heavy-duty mixer fitted with a wire whisk attachment, meringue powder can be purchased at health and bulk food stores. it may also be called dried egg whites.

ice, applejack (recommended : laird s bonded), freshly squeezed lemon juice, homemade grenadine , recipe follows, brut champagne, sliced or diced apple or red apple peel, unsweetened pomegranate juice, granulated or turbinado sugar

stoned muscatel raisins, dried figs, sliced, cinnamon, a nutmeg, grated, blades mace, liquorice stick, brandy, a little more than 1/2 cups (140 milliliters) madeira wine, saffron, leaves of 24 carat gold leaf *see note, note: ensure that you only use food-grade 24 carat gold .

pre-ferment, yeast, warm water, unbleached bread flour, dough, unbleached bread flour, lukewarm water, all the pre-ferment, honey, potato puree, salt