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Full Online Book HomeLearning KitchenBreakfastandbrunches - Syrup Watermelon
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Breakfastandbrunches - Syrup Watermelon Post by :menswear7 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2848

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Breakfastandbrunches - Syrup Watermelon

Put juice through ajelly bag or cheese cloth.

Using the largest pot you have, cook on low until syrup is thick enough to suit. (Check byputting a little on a plate to cool.)

You can keep adding juice as it cooks down.

Put up in pints while hot and seal.

If you have a freezer, you can freeze the juice first, then break off the ice that is mostly water.

It really cuts down on the cooking time. Also, as the syrup cooks, foam and bits of "stuff" will rise. It doesn't hurt anything, but the syrup is prettier if you skim it off.
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Breakfastandbrunches - Traditional Irish Breakfast Breakfastandbrunches - Traditional Irish Breakfast

Breakfastandbrunches - Traditional Irish Breakfast
Serves 48 Slices Irish Bacon (Substitute Canadian Bacon) 4 Irish Sausages (Traditionally Bangers or Breakfast Links) 4 Slices Black Pudding (Blood Sausage) 4 Slices White Pudding (Bloodless Sausage) 4 Eggs 4 Medium Tomatoes; Halved 4 Soda Farls (Or Soda Bread) Salt & Pepper to Taste Over low heat saute bacon, turning frequently until done to taste. Remove from pan and drain on paper towels. Keep warm. It is important to note that Irish bacon is not cooked crisp or hard. Place sausages in pan and cook until brown on all sides. Fry tomatoes with slices of pudding in bacon drippings. Warm

Breakfastandbrunches - Syrup Strawberry Breakfastandbrunches - Syrup Strawberry

Breakfastandbrunches - Syrup Strawberry
2 T. cornstarch 2 cups water (divided) 1 pkg. sugar-free, strawberry-flavored Jello Dissolve cornstarch in 1/4 cup water. In a small saucepan, bring 1 3/4 cups water to boil. Stir in dissolvedcornstarch. Cook over medium heat and stir until thickened. Remove from heat. Stir in gelatin. Continue stirring until gelatin is dissolved. Makes 2 cups.