- Baked Goods Recipes
-
Graham cracker pie crust, 9 18 Marshmallows 1/4 c Milk 1 c Heavy cream; whipped 3 c Diced peaches (5 to 6 medium peaches) Melt marshmallows in milk in top of double boiler. Cool until set. Beat until smooth, fold into whipped cream. Fold peaches into marshmallow-cream mixture. Pile into graham cracker crust. Chill several {More...}
- Baked Goods Recipes
-
3/4 c water 2 olive oil; or veg. oil 2 c bread flour 1 sugar 1 ts salt 1 1/2 ts bread machine yeast ONION TOPPING: 3/4 c shredded mozzarella cheese 2 grated parmesan cheese l. Measure carefully, placing all ingredients except Onion topping and cheeses in bread machine pan in the order recommended by {More...}
- Baked Goods Recipes
-
1 cn Crushed pineapple — * see Note 1/2 c Milk — (about) 1 Egg — beaten 1 3/4 c Quick Bread Mix 3 tb Sugar 1 1/2 ts Orange peel — grated 8 1/2 oz Can of crushed pineapple -undrained. Drain pineapple, reserving juice. Add milk to juice to equal 3/4 cup. Add egg {More...}
- Baked Goods Recipes
-
1/2 c Margarine 2 c Quick oats 1/2 c Brown sugar 1/4 c Dark cornsyrup 1/4 ts Salt 6 oz Chocolate chips 1/4 c Chopped nuts 1. Melt butter in large glas bowl in microvawe on HIGH for 45 sec. 2. Stir in oats, sugar, syrup and salt. 3. Press evenly into bottom of 8 {More...}
- Baked Goods Recipes
-
1/2 lb Candied cherries 1/2 lb Marshmallows, melted 1/2 lb Coconut 1/4 lb Blanched almonds Put cherries and almonds through food grinder. Add to the melted marshmallow. If not moist enough to handle add a little egg white. Form into small balls and roll in fruit sugar or coconut. NOTES : Really good but sticky {More...}
- Appetizer Recipes
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
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...}
