Flavoured Coffees From Around The World Recipe
Yield: 1 CoffeeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
FRENCH: To prepare cafe au lait, heat an equal amount of milk in a
saucepan. To serve, pour equal amounts of hot coffee and milk into each
cup.
ITALIAN: Fill each serving cup with strong hot coffee. Serve with a
twist of lemon.
ARABIAN: Place 1 crushed cardamom seed in each serving cup. Fill with
strong hot coffee and stir with cinnamon stick.
TURKISH: Place 1 T honey or sugar and 1 crushed cardamom seed in each
serving cup. Fill with coffee and stir. Top with whipped cream.
VIENNESE: Fill each serving cup with strong hot coffee. Stir in 1 tsp
sugar. Top with whipped cream and grated nutmeg.
BRAZILIAN: Place 2T instant cocoa mix in each cup. Fill with strong hot
coffee. Stir with cinnamon stick and top with whipped cream.
SWEDISH: For 8-10 servings: Mix 1/4 c firmly packed brown sugar, 1/4 tsp
each of cinnamon, cloves, nutmeg. Place 1 tsp of this sugar-spice mix in
each cup. Add a strip of orange peel. Add strong hot coffee and mix. Top
with whipped cream.
Reformatted for Meal-Master (tm) by Jeff Pruett 11-18-94
Posted to MM-Recipes Digest by Grace Carruthers
on Octoday,, ber 29, 1998
Title: Flemish Carbonades
Categories: Main dish, Beef, Crockpot
Yield: 6 Servings
2 lb TO 3 lbs. boneless chuck;
- cut into 1-inch cubes
1/2 c Flour
1/4 c Butter or margarine
1 Onion; sliced
1 ts Salt
1/4 ts Pepper
1 Clove garlic; minced
2 c Beer
1/4 c Flour
Coat beef with 1/2 cup flour. In large skillet or slow-cooking pot with
browning unit, brown meat in melted butter. Drain off excess fat. In
slow-cooking pot, combine meat with onion, salt, pepper, garlic, and beer.
Cover and cook on low for 5 to 7 hours or until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture; cook on high for 20 to 30 minutes.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN
0-553-14870-2
typed and posted by teri Chesser 5/97
Posted to MM-Recipes Digest by "Rfm" on Aug 19, 98
Source from luhu.jp
saucepan. To serve, pour equal amounts of hot coffee and milk into each
cup.
ITALIAN: Fill each serving cup with strong hot coffee. Serve with a
twist of lemon.
ARABIAN: Place 1 crushed cardamom seed in each serving cup. Fill with
strong hot coffee and stir with cinnamon stick.
TURKISH: Place 1 T honey or sugar and 1 crushed cardamom seed in each
serving cup. Fill with coffee and stir. Top with whipped cream.
VIENNESE: Fill each serving cup with strong hot coffee. Stir in 1 tsp
sugar. Top with whipped cream and grated nutmeg.
BRAZILIAN: Place 2T instant cocoa mix in each cup. Fill with strong hot
coffee. Stir with cinnamon stick and top with whipped cream.
SWEDISH: For 8-10 servings: Mix 1/4 c firmly packed brown sugar, 1/4 tsp
each of cinnamon, cloves, nutmeg. Place 1 tsp of this sugar-spice mix in
each cup. Add a strip of orange peel. Add strong hot coffee and mix. Top
with whipped cream.
Reformatted for Meal-Master (tm) by Jeff Pruett 11-18-94
Posted to MM-Recipes Digest by Grace Carruthers
Title: Flemish Carbonades
Categories: Main dish, Beef, Crockpot
Yield: 6 Servings
2 lb TO 3 lbs. boneless chuck;
- cut into 1-inch cubes
1/2 c Flour
1/4 c Butter or margarine
1 Onion; sliced
1 ts Salt
1/4 ts Pepper
1 Clove garlic; minced
2 c Beer
1/4 c Flour
Coat beef with 1/2 cup flour. In large skillet or slow-cooking pot with
browning unit, brown meat in melted butter. Drain off excess fat. In
slow-cooking pot, combine meat with onion, salt, pepper, garlic, and beer.
Cover and cook on low for 5 to 7 hours or until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of
water. Stir into meat mixture; cook on high for 20 to 30 minutes.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN
0-553-14870-2
typed and posted by teri Chesser 5/97
Posted to MM-Recipes Digest by "Rfm"
Source from luhu.jp