Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Mexican Recipes

Condiments Recipes

Tomato Catsup

Tomato Catsup Recipe
5 qt Tomato pulp 2 ts Cinnamon 1 ts Paprika 1 tb Mi ed spices 1 tb Mustard 2 1/2 c Vinegar ...

read more

Mexican Orange Fudge Recipe

Mexican Orange Fudge recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Orange Fudge recipe  PDF


3 c Sugar,divided
1/4 c Boiling water
1 c Non dairy liquid coffee
Cream 1/4 t Salt
2 t Grated orange rind
1 c Chopped pecans or walnuts
Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind. Melt 1 cup sugar in a heavy 3 quart saucepan, stirring constantly so it does not burn. Very carefully, add boiling water to mi . Add remaining sugar, coffee cream, and salt. Place over medium heat and stir until all ingredients are blended together and mi ture boils. Cook to 238 degrees F. without stirring. Remove from heat and cool to lukewarm, beat until candy loses its gloss and holds its shape. Fold in grated orange rind and nuts. Spread in a buttered 8 inch square pan. Cut into squares. Makes about 48 pieces.

Mexican Orange Fudge recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
544 people have voted
Last Reviewed on 2019-01-18



Friday, Jan 18 2019 Download & Print Mexican Orange Fudge recipe  PDF   Mexican recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Debbie's White Chocolate Cheesecake

New Cooking Recipes

Skirlie with Mushrooms
Skirlie with Mushrooms Recipe


8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » January 2019   Risotto recipes RSS   Thumsb up

Dish Of The Day

Mushroom Gravy

Mushroom Gravy Recipe
1 c Mushrooms sliced thin 1 tb Oil, natural 1 3/4 c Water 1/3 c Flour whole wheat,kamat, ...
read more

Category: » Quinoa Recipes

View more dishes

>