- Baked Goods Recipes
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2 lb flour 4 oz candied peel 1 oz yeast 1 ts salt 8 oz brown sugar 1/2 ts pudding spice 8 oz lard 1/2 pt warm milk or 6 oz sultanas milk and water 6 oz currants BARA BRITH Cream the yeast and sugar, add to half of the warm milk and leave to {More...}
- Baked Goods Recipes
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3 lg Eggs 3/4 c Vegetable oil 1 c Granulated sugar 1/4 c Orange juice 2 tb Orange peel; grated 1 tb Almond extract 3 3/4 c All-purpose flour 1 tb Baking powder 1/4 ts Salt Additional flour 1 c Macademia nuts; coarse chop In large bowl with electric mixer at medium speed, beat eggs {More...}
- Baked Goods Recipes
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12 oz White chocolate 2 c Pound cake crumbs * 1 1/2 lb Cream cheese, softened 1 c Sugar 2 1/2 ts Vanilla 1 tb Apricot brandy 2 c Sour cream * or use graham cracker crumbs Melt white chocolate over low heat in a double boiler. Set aside to cool slightly. Preheat oven to {More...}
- Baked Goods Recipes
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5 Egg Yolks 3/4 C Sugar 1 Env Gelatin 1/4 C Water 1/2 C Cognac — divided 1 C Heavy Cream 1 10″ Graham Cracker Crust — baked and cooled 2 Tbsp Shaved Chocolate For Garnish — <OR> Whipped Cream For Garnish Beat egg youlks until thick and lemon colored. Gradually beat in sugar. Soften {More...}
- Baked Goods Recipes
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————————–BEV CHRISTENSEN CPVM71A————————– 6 md Tart cooking apples; peeled -core;1/2″lengthhwise slices 1/2 c -water 1 c Hazelnuts (filberts) 2 1/2 c Flour 1 ts Baking soda 1 ts Ground cinnamon 1/2 ts Fresly grated nutmeg 1/2 ts Salt 1 c Seedless raisins;coarse chop 1 ts Butter; softened 1/2 c Butter; softened 3/4 lb Maple sugar {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...}
