7851 traditional tea time mrs Recipes

star anise pods, finely crushed, orange blossom water, vanilla pod (or 1 tbsp extract), ground cinnamon, loose chinese black tea leaves, granulated sugar, half-and-half or sweetened condensed milk

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

margarine (solid type at room temp ), cream cheese, granulated sugar, beaten eggs, freshly grated orange rind, vanilla extract, all-purpose flour, salt, chocolate chip

tea for cold n sore throat, tea bag of dry sage ( fresh or dry whichever is available), tea bag of dry chamomile tea, few sprig of thyme ( fresh or dry which ever is available ), few sprig of rosemary ( fresh or dry which ever is available), ginger, lemon, honey as per your taste, few grains of salt ( very very little like 1 or 2 grain ), water to boil

russet potatoes, flavour mrs. dash seasoning mix, garlic granules, vegetable oil

olive oil, dijon mustard, honey, mrs. dash seasoning mix (original blend), chicken breasts (boneless,skinless halves)

head cauliflower , broken into small florets about the size of popcorn, olive oil, mrs. dash table blend seasoning

beer, instant tea, gelatin, baby shampoo, ammonia, whiskey, hydrogen peroxide

tea cake, milk, sugar, vanilla custard powder, apples, oranges, peeled,de-seeded and de-skinned, black grapes, pomegranate, bananas, chocolate bar, grated,to garnish, split grapes, to garnish

all purpose flour, baking powder, salt, cream of tarter, sugar, shortening, milk

flour, cream cheese, salt, margarine, softened, blend as you would for pie crust., refrigerate for 1 hour., make 1-inch balls and place in small tart pan., sugar, chopped nuts, salt, melted butter, egg

plain baking chocolate, unsalted butter, condensed milk, rich tea biscuits, crushed, raisins, walnuts, halved

dried fruit, dark brown sugar, strong hot tea, self-raising flour, egg

red wine , medium to full bodied, lemons, cut up, oranges, cut up, nutmeg, to taste (freshly grated ), brandy (or to taste), white sugar (optional), herbal tea , depending on taste (or citrus influenced tea, (or more), cinnamon sticks

chicken wings , trisected and tips discarded, mrs. dash seasoning mix, mrs. dash seasoning mix, extra spicy blend, tomato ketchup (mr. dash prefers the low sodium kind), brown sugar, extra virgin olive oil

mrs. cubbison s prepared stuffing (1 box), mrs. cubbison s herb-seasoned stuffing cubes (1 box), jiffy cornbread mix, olive oil, celery ribs, diced, onion, diced, hard-boiled eggs, diced, garlic, minced, sage, black pepper, butter, melted, turkey broth (from your cooked bird)

boiling water, green tea bags or 2 tsp loose, minced green onions, fresh lime juice, honey, fish sauce, garlic cloves, chopped, reduced-fat extra-firm tofu, drained, olive oil, loose green tea or 2 green tea bags, opened, sesame seeds, salt, gourmet salad greens, cubed asian pear or ripe pear (about 2 pears), halved cherry tomatoes (about 8 oz)

mrs. dash garlic and herb seasoning, crabmeat, chopped green onions (both white & green parts), fresh lemon juice, reduced-fat cream cheese, softened, nonfat plain yogurt, fresh parsley, chopped, grated parmesan cheese, paprika, to garnish, vegetable oil cooking spray