- Baked Goods Recipes
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1 c Butter or margarine 1/2 c Sugar 3/4 c Molasses or dark corn syrup 1 Egg 1 ts Vanilla extract 3/4 c Flour 1/2 c Cocoa 1/2 ts Baking soda Red frosting in tube Green frosting in tube In large bowl, cream butter and sugar until light and fluffy. Beat in molasses, egg and {More...}
- Baked Goods Recipes
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1 1/2 cups GRANOLA 1/4 pound BUTTER — MELTED 1 tablespoon GELATIN — UNFLAVRD 1/2 cup WATER — WARM 2 EGG;YOLKS 1 tablespoon LEMON JUICE — FRESH 1 tablespoon LEMON RIND — FRESH 1/3 cup SUGAR 1/2 pound CREAM CHEESE 1 cup YOGURT — PLAIN 4 ICE CUBES 1 pint STRAWBERRIES — HULLED Crunch granola {More...}
- Misc Recipes
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Yield: 4 servings 2 tb Vegetable Oil 2 ea Onions Small, Sliced 2 lb Red Cabbage Shredded 2 tb Vinegar 1 x Salt To Taste 1 ts Sugar 1 ea Apple Large, Tart, *, OR 1/2 c Applesauce 1/2 c Red Wine 1/2 c Beef Broth Hot * Core and peel apple, then fine chop {More...}
- Appetizer Recipes
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2 tb Butter or margarine 1 sm Clove garlic,minced 1/2 ts Dried oregano leaves,crushed 8 c Hot popcorn 2 tb Grated Parmesan cheese In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups. {More...}
- Baked Goods Recipes
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1 pk Quick rise yeast 1 1/2 ts Salt 4 1/2 c All-purpose flour; about 1/2 ts Sugar Olive or salad oil 2 lg Garlic cloves; thinly sliced 1 ts Dried rosemary leaves 1/2 ts Coarse salt; (optional) 1/2 ts Pepper; coarsely ground 1/2 c Dried tomatoes in oil; -drained Fresh rosemary sprigs for -garnish {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...}
