- Baked Goods Recipes
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1 c Butter or margarine; -softened 3/4 c Sugar 1 Egg 2 c All-purpose flour 1 ts Baking powder 1/4 ts Ground cinnamon 1/4 ts Salt Colored sprinkles or sugar For decorating; optional Recipe by: COUNTRY CHRISTMAS RECIPES Beat butter and sugar in large bowl with electric mixer until creamy. Add egg; beat until fluffy. {More...}
- Appetizer Recipes
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Ingredients 12 ounces shell pasta, medium 1 pound mixed seafood, (scallops, squid Shrimp, and/or firm white fish fillets) cut into 2 inch pieces 1 1/2 cup red bell peppers, sweet diced 1 cup green bell peppers, sweet diced 3/4 cup red onions, diced 3/4 cup carrots, thinkly sliced 1/2 cup green onions, chopped {More...}
- Appetizer Recipes
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1 lg Eggplant — peeled/diced 1/2 ts Salt 1 c Chopped onion 1 tb Olive oil 1 Garlic clove — minced 1 tb Curry powder 1 ts Ground cumin 1 ts Chili powder 1 c Chopped canned tomatoes 2 tb Sugar 1/4 ts Ground saffron 1/4 c Vinegar 1/2 c Roasted peanuts — chopped 1 {More...}
- Appetizer Recipes
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2 lg Egg yolks 1/2 ts Dijon mustard 2 tb Fresh lemon juice 3/4 c Fresh mint leaves, loosely -packed 1 c Vegetable oil Salt and pepper 16 Thin slices homemade white -bread, crusts removed 1 Cucumber, peeled and thinly -sliced From Cooking with Herbs by Emelie Tolley and Chris Mead. MINT MAYONNAISE In a {More...}
- Baked Goods Recipes
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1 9″ double pie crust 5 cups Apricot halves 2 teaspoons Lemon juice 3/4 cup Sugar 1/4 cup Flour 1/4 teaspoon Cinnamon 2 tablespoons Butter Heat oven to 425. Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix. Turn into pastry-lined pie {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...}
