Search results
Results from the WOW.Com Content Network
To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
Meanwhile, make the French Toast. Start by making the filling. In a small bowl mix together the Mascarpone cheese, powdered sugar, orange zest and 2 teaspoons cinnamon.
The rest remains a matter of speculation among food historians. Although stuffings are not mentioned in primary sources, it was a common way to prepare birds for the table in the 17th century. [ 2 ] According to a "Thanksgiving Primer" published by the Plimoth Plantation , cranberries may have been used in the stuffing recipes, but it is ...
Compote or compôte [1] (French for stewed fruit [2]) is a dessert originating from medieval Europe, [citation needed] made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices .
Pour the cream mixture into the food processor and pulse until moist crumbs form. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate for about 30 minutes ...
For premium support please call: 800-290-4726 more ways to reach us
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
For premium support please call: 800-290-4726 more ways to reach us