- Baked Goods Recipes
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1 3/4 c Water 2/3 c White corn flour 3/4 ts Salt Margarine or shortening Sunflower seeds Bring the water to a boil. Mix together the flour & salt. Pour the boiling water onto the dry ingredients while stirring. Continue to stir until the mixture becomes thick & uniform. Serve in a bowl topped with {More...}
- Baked Goods Recipes
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Spice-cookie dough: 4 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon each ground nutmeg and salt 1/4 teaspoon each ground allspice and cloves 1 1/2 cups butter or margarine, at room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract In a large bowl mix flour, {More...}
- Baked Goods Recipes
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2 c Granulated sugar 1/2 c Cocoa 1/2 c Milk 1/4 lb Butter Dash of salt Combine ingredients. Bring to a boil and boil hard for one minute. Remove from fire and add 1 tablespoon of vanilla. Pour into a bowl containing 3 cups of raw oatmeal (quick) and 1/2 cup of peanut butter. Mix {More...}
- Appetizer Recipes
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500 g Chicken breasts 10 ml Crushed garlic 5 ml Grated fresh root ginger 1 Green chili; finely chopped 2 1/2 ml Borrie (tumeric) 10 ml Garam masala 30 ml Chopped dhunia leaves - (coriander) 1 sm Onion; grated Salt; to taste Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together and rub {More...}
- Italian Meat Recipes
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Ingredients: Calf’s brainsstockcreameggsspiceParmesanbutter Boil a calf’s brain in good stock for ten minutes, let it get cold, cut it up into little balls, and mask each piece with a mixture made of half a gill of cream, the yolks of two eggs, a little spice, a tablespoonful of grated Parmesan, and the whites of two {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...}
