- Baked Goods Recipes
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1 cup finely crushed zwieback 2 tablespoons butter or margarine — melted 1 tablespoon honey 1 envelope unflavored gelatin 2 beaten egg yolks 1/2 cup skim milk 1/3 cup ricotta cheese 2 tablespoons sugar 2 teaspoons instant coffee crystals 1 teaspoon vanilla 1 envelope (1 1/2 oz.) dessert topping mix 1/2 cup skim milk 4 {More...}
- Baked Goods Recipes
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2 1/4 cups Cake flour 1 1/2 cups Sugar 3 teaspoons Baking powder 1 teaspoon Salt 1/3 cup Salad oil 1 cup Milk 1 1/2 teaspoons Lemon flavor 2 Eggs — (separated) Sift together into bowl the flour, 1 cup sugar, baking powder and salt. Add oil, 1/2 cup milk and flavoring. Beat 1 minute {More...}
- Baked Goods Recipes
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1 1/2 c Butter 1 ts Vanilla 1 lb Confectioners sugar, sifted 2 3/4 c Cake flour 6 Eggs ——————————-LIQUEUR SYRUP——————————- 2 c Sugar 3/4 c Water 1/3 c Light corn syrup 1 1/4 c Liqueur of choice Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at {More...}
- Baked Goods Recipes
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Base: 2 1/4 c Flour 1 ts Baking soda 1/2 ts Salt 1 c Butter; softened 3/4 c Sugar 3/4 c Brown sugar; firmly packed 1 ts Vanilla 2 Eggs 6 oz Semi sweet chocolate chips Granola nut cookies: 2 c Granola cereal 1 c Raisins 1 c Walnuts; chopped Apricot cashew cookies: 2 c {More...}
- Baked Goods Recipes
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Dough: 4 oz Cream cheese softened 1/3 c Butter, unsalted, room temp 1/4 c Sugar 2 tb Maple syrup 1/4 ts Salt 1 Egg yolk 1 1/2 c Flour Filling: 1 c Fine ground walnuts 1/3 c Sugar 2 tb Maple syrup 1/8 ts Cinnamon 1 Egg white 1 ts Water 1 ts Sugar Beat {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...}
