- Baked Goods Recipes
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1 pk Yeast; Dry Active 1 x Lemon; Rind Of, Grated 1 c Milk; Scalded Then Cooled 3/4 c Raisins 1 c Sugar 1/3 c Almonds; Ground (2 oz Pk) 1 c Butter Or Margarine 1/2 ts Salt 5 ea Eggs; Large 4 c Flour; Unbleached, Unsifted 1 ts Vanilla Extract Sprinkle yeast into milk {More...}
- Baked Goods Recipes
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1 Envelope unflavored gelatine 1/2 c Sugar 1 c Boiling water 2 pk (8 oz ea) cream cheese, -softened 1 t Vanilla (opt) 1 9-inch graham cracker crust In a large bowl, mix the unflavored gelatine and sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, beat in cream cheese {More...}
- Baked Goods Recipes
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16 oz. Jar Whole Spiced* 3 oz. Pkg. Cream Cheese** 1 t Milk*** 2 dr Red Food Coloring**** 1/3 c Chopped, Toasted Pecans Bunch Parsley or Watercress *INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole spiced crabapples, drained. **INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream cheese, softened. ***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk. {More...}
- Baked Goods Recipes
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1 1/2 c Finely chopped macadamia nut 1/4 c Cold water 2 ts Unflavored gelatin 4 Egg yolks 1/2 c Sugar 1/2 c Boiling water 5 tb Dark rum 1 t Lemon zest 4 Egg whites Pinch of salt 1 Pie shell, short crust, 10″ 1/2 c Heavy cream, chilled 2 tb Superfine sugar Pour {More...}
- Misc Recipes
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Yield: 10 servings 3 tb Margarine 1/3 c Sugar 1 ea Large Egg 3/4 c Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Sugar 3 tb Unbleached All-purpose Flour 3 ea Large Eggs 16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. {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...}
