- Baked Goods Recipes
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-WENDY WILLIAMS (DNBP24B) -(This uses a 10″ springform —–CRUST—– 1 Stick lightly salted butter 2 Chocolate macaroons -finely ground kosher -for Pesach —–FILLING—– Crumbs 1/4 c Sugar. 2 lb Cream cheese — (rm temp) 1 1/2 c Sugar 1 1/2 tb Fresh lemon juice pn Salt 4 lg Eggs — (rm temp.) 1/2 c Brazil {More...}
- Baked Goods Recipes
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1 c Sugar 1 c Light corn syrup 1 c Peanut butter 6 c Rice krispies 6 oz Semi/sweet choc chips 6 oz Butterscotch chips Mix sugar and corn syrup in 3 qt saucepan. Boil over moderate heat, remove. Stir in peanut butter and cereal. Press into greased 13″ x 9″ pan. Melt choc chips {More...}
- Baked Goods Recipes
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Baked cake, 13X9″ 1 cn Pillsbury Frosting Supreme -Vanilla 6 oz Vanilla milk chips or -vanilla candy coating 1/4 c Light corn syrup Green food coloring Red food coloring Edible glitter Grease 13*9″ pan; line with waxed paper & grease again. Prepare cake as directed in recipe or according to pack directions. Cool slightly; carefully {More...}
- Appetizer Recipes
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1 lb Fresh asparagus, trimmed 1/4 c Minced shallots 3 tb Tarragon-white wine vinegar 4 ts Chopped fresh tarragon OR 1 1/4 ts Dried tarragon 1 ts Dijon mustard 7 tb Hazelnut oil, walnut oil -or olive oil 4 c Baby lettuces or inner -leaves of curly endive 1/4 c Hazelnuts, toasted, husked, -coarsely chopped {More...}
- Baked Goods Recipes
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1/4 c Sugar 3 tb All-purpose flour 1 ts Apple pie spice 1 ts Orange peel; finely shredded 1 1/2 c Canned whole cranberry sauce 7 c Cooking apples (such as -golden del. or jonathan -(abt. 2 1/2lb.)peeled and -thinly sliced 1 Single-crust pastry 1 Egg yolk 1 tb Water 1 tb Sugar Vanilla ice {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...}
