- Misc Recipes
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Yield: 6 servings 1 pk Yeast Active, Dry 1 1/2 c Water, Warm,110-120 Degrees 1 ts Salt 1 tb Sugar 4 c Flour Unbleached 1 ea Egg Large, Beaten 1 x Salt Coarse Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 {More...}
- Appetizer Recipes
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2 ea Avocadoes 8 oz Crab meat; 225 1 ea Pear; ripe 1 ea Peach; ripe 1 tb Primrose petals; freshly -picked —————————–CREAMY VINAIGRETTE—————————– 2 ts Sugar 1/2 ts Dry mustard 1 ea Garlic clove; crushed 3 tb White wine vinegar; or lemon -juice 9 tb Olive oil ————————TO MAKE “CREAMY” TO 6 TB ADD———————— {More...}
- Baked Goods Recipes
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3/4 cup almonds — slivered 1/3 cup instant coffee granules 2 2/3 cups flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 pound butter — at room temp 1 1/4 cups sugar 1 teaspoon vanilla extract 2 eggs 2 cups chocolate chips 1. Heat oven to 350 degrees. Toast almonds on a baking sheet in {More...}
- Baked Goods Recipes
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—–PATTI – VDRJ67A—– 3/4 c Sugar 1 tb Butter 1 c Flour 1/4 ts Salt 1 t Baking powder 1 1/2 tb Cocoa 1/2 c Milk — room temp 1/2 c Walnuts — chopped 1/2 c Brown sugar 1/2 c White sugar 4 tb Cocoa 1 1/2 c Water — boiling Cream together sugar and {More...}
- Baked Goods Recipes
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—–DOUGHNUTS—– 4 1/2 c FLOUR 2 pk YEAST 1/4 c SUGAR 1 t SALT 1/2 c WATER 1/2 c EVAPORATED MILK 1/4 c SHORTENING 1 ea EGG —–FROSTING—– 1/2 c BROWN SUGAR 1/4 c BUTTER 1/4 ts MAPLE FLAVORING 2 tb HALF & HALF 1 c POWDERED SUGAR IN A LARGE MIXER BOWL COMBINE 1 {More...}
- Appetizer Recipes
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Karen Mintzias —————————–TO PREPARE SNAILS—————————– Wheat, flour and/or thyme Salt ————————FOR FIRST RECIPE, TO SERVE 1———————— 1 lb Snails 1/2 c Olive oil 1/4 c Red wine vinegar ————————FOR SECOND RECIPE, SERVING 1———————— 1 lb Snails 1/2 c Olive oil Salt 1 Onion; grated 1/4 c Chopped fresh parsley 1 lb Peeled, chopped tomatoes The {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
