195 zealand holly Recipes

flour, tb butter, sugar, milk, eggs, baking powder, juice and zest of half a lemon

butter, marshmallows, vanilla, corn flakes, red cinnamon candies

butter, softened, water, peppermint extract, butter flavoring, salt, sugar, drops green paste food coloring, drops red paste food coloring, granulated sugar

butter, softened, cream cheese, softened, sugar, vanilla extract, king arthur unbleached all-purpose flour, green cherries , cut into thin slices, red-hot candies, frosting and decorator gel

king arthur unbleached all-purpose flour, sugar, ground cinnamon, baking powder, salt, cold butter, cubed, egg, milk, seedless raspberry jam, sugar, milk, vanilla extract, red-hot candies

tubes (13.8 oz each) refrigerated pizza crust, prepared italian salad dressing, sliced deli turkey, shredded monterey jack cheese, chopped sweet red pepper, sliced green onions, egg yolks, divided

butter, softened, sugar, egg, king arthur unbleached all-purpose flour, cream of tartar, baking soda, ground almonds, sugar, milk, green spice gumdrops, red spice gumdrops

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.

wooden skewers, green bell pepper, cut into large chunks, peeled and deveined shrimp, zucchini, sliced 1/4-inch thick, skinless, boneless chicken breast - cut into cubes, tomatoes, beef steak , cut into cubes, pearl onions, fresh mushrooms, halved, olive oil, garlic powder , or to taste, salt and ground black pepper to taste, fettuccine, softened butter, garlic powder

snickerdoodle cookies, crushed, butter, melted, cream cheese, softened, sugar, peach schnapps, eggs, room temperature, butter, brown sugar, peaches , ripened, peeled and cut into wedges, splash brandy , preferably peach flavored, walnuts , optional

holy grit balls, cooked grits (cooked according to package directions), american cheese, sliced green onions (more or less to taste)(single not the whole bunch! lol), salt and pepper to taste, butter, half and half, garlic powder, couple of dashes of hot sauce (more if you want a hotter version), other cajun blend, mexican blend shredded cheese, egg wash, egg, milk, hot sauce, breading, italian style bread crumbs, coarse ground black pepper, cream sauce, butter, heavy cream, leaves from celery (i used about 2 tsp), few dashes of hot sauce, oregano (i used dried), garlic salt, other cajun blend, if you want you can add a little diced jalapeno to spice it up!), vegetable oil for frying

sugar, brown sugar, water, sm. amt. mira-clear, maple flavor, salt

white hominy, drained (15.5 oz cans), butter, sliced green onions, cracked black pepper, chopped bell pepper, bacon, cooked crispy, sour cream, salt to taste, garlic powder, parsley

italian sausage, lg onion, chopped, cl garlic, pressed, cn beef broth (14 1/2-oz), cn diced tomatoes, undrained, cn tomato sauce (8-oz), dry red wine, carrots, thinly sliced, tb sugar, ts italian seasoning, sm zucchini, sliced, pk cheese-filled tortellini, shredded parmesan cheese

semi-sweet chocolate chips, butterscotch chips, sweetened condensed milk (save the can & wrap in saran wrap), pure vanilla extract, walnuts, plus more for topping, raisins or 1/2 cup fruit, candied red and green cherries (like holly) or green and red m&m (like holly)

egg whites, cream of tartar, salt, sugar, vanilla, whole almonds, toasted , cooled completely, and ground fine, fresh or unthawed frozen cranberries , each berry halved, raspberry preserves, sugar, water, fresh lemon juice, fine-quality bittersweet chocolate (not unsweetened),chopped, heavy cream, sugar, vanilla, chocolate holly leaves and cranberries coated lightly in honey and rolled in sugar, fine-quality bittersweet chocolate (not unsweetened)chopped, fresh holly leaves or small lemon leaves, washed well and patted dry, although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.