- Baked Goods Recipes
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4 oz Unsweetened Baking Chocolate Broken into pieces 1/4 c Butter Or Margarine — Softened 3/4 c Sugar 3 oz Cream Cheese — softened 1 t Milk 2 c Frozen Non-Dairy Whipped Topping — thawed [Cool Whip? ] 1 8-Inch Packaged Crumb Crust -(6 oz ) Additional Whipped Topping (optional) In small microwave-safe bowl, place {More...}
- Baked Goods Recipes
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2 c Milk 2 tb Sugar 1 1/2 ts Salt 2 Dry yeast 2 c Warm water 8 c Flour; sifted (8 to 10) 1 c Provolone cheese; freshly -grated 2 tb Butter; melted 2 cl Garlic; crushed 4 tb Parmesan cheese; coarsely -grated Combine the milk, sugar and salt in a small saucepan and {More...}
- 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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——————————FROZEN CHOCOLATE—————————— 6 oz Semisweet chocolate, finely 1 tb Grand Marnier -chopped 1 ts Vanilla extract 3/4 c Heavy cream 1/4 ts Finely grated orange zest 2 tb Light corn syrup ——————————-CHOCOLATE CAKE——————————- Softened butter, for 1/8 ts Salt -buttering the ramekins 8 tb (1 stick) unsalted butter, 9 oz Semisweet chocolate, -slightly softened -coarsely {More...}
- Baked Chicken Recipes
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Yield: 6 servings 4 Boneless chicken breast -halves 1/2 c All purpose flour 2 Beaten eggs 1/4 c Room temperature butter 1 c Dry breadcrumbs 1/2 ts Crumbled dried tarragon melted butter Preheat oven to 425 degrees F. Lightly butter 8-inch square baking dish. Pound chicken to 1/4-inch thickness. Combine 1/4 cup butter and tarragon {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...}
