- Appetizer Recipes
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—————————–SEASONED EGG WASH—————————– 1 Egg 1 ts Salt 1/3 c Milk 1/2 ts Black pepper 1/3 c Worcestershire Sauce 1/3 ts Tabasco ——————————-SEASONED FLOUR——————————- 2 c Flour 1/2 tb Paprika 1 tb Garlic salt 1/4 ts Poultry seasoning 1/2 tb Black pepper Oil for deep frying Klauson Whole Pickles Whip together all ingredients for seasoned {More...}
- Appetizer Recipes
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2 lb Large shrimp 1/4 c Vegetable oil 1/4 c Lime juice 2 tb Fresh gingerroot, minced 2 Garlic cloves, minced 2 sm Jalapeno peppers, -coarsely chopped 1 pn Pepper Lime wedges Peel and devein shrimp, leaving tails on. In blender, pure half of the oil, lime juice, giger, garlic, jalapeno peppers and pepper; toss {More...}
- Baked Goods Recipes
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1 c White flour 1 c Whole wheat flour 1/2 c Sugar 1 tb Baking powder 1/2 ts Salt 1/2 ts Cinnamon 1/2 c Butter; melt 1/2 c Milk 2 Eggs 1/2 ts Vanilla 2 c Blueberries Combine dry ingredients. Melt butter. After butter has cooled slightly, stir in milk then eggs and vanilla. Add {More...}
- Appetizer Recipes
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4 Artichokes, fresh ones -have tight leaves 2 Green onions, finely -chopped 6 tb Olive oil 1 c Mushrooms, finely chopped 1/2 c Bread crumbs 1/4 c Grated Parmesan cheese 3 tb White wine 3 tb Lemon juice Salt and pepper 1/2 ts Garlic powder 1/2 c Ham, cooked, finely chopped 1 tb Parsley, chopped {More...}
- Appetizer Recipes
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13 oz X-sharp cheddar cheese 1/2 c Butter 1/2 c Corn oil margarine 1/4 ts Salt 1/2 ts Cayenne pepper (to taste) 3 c All-purpose flour Pecan halves (optional) Grate cheese and mix with softened butter, margarine, salt and pepper until light. Add flour and mix thoroughly (you may need to get your hands into {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...}
