Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Title: Contro (Cointreau)
Yield: 1 Servings
Ingredients
3 c sugar
2 c water
2 oranges; sliced
1 1/2 lemons; sliced, add a little
- pulp
1 qt vodka
Instructions
1. Mix all ingredients together.
2. No cooking necessary.
3. Let set 1 week, stir; set 1 week more, stir again and ready to use.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary"
on Nov 4, 1997
Title: Contro (Cointreau)
Yield: 1 Servings
Ingredients
3 c sugar
2 c water
2 oranges; sliced
1 1/2 lemons; sliced, add a little
- pulp
1 qt vodka
Instructions
1. Mix all ingredients together.
2. No cooking necessary.
3. Let set 1 week, stir; set 1 week more, stir again and ready to use.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary"
Reviews
Become a Chef
