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Basic Recipes

Almond Meringue - Master Chefs 6 Egg whites, at room temp. 2 1/2 tb Sugar 2 1/2 c Sugar, powdered, sifted, -- plus more as needed 3...
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Chili-Corn Sauce - Master Chefs 1 md Onion, top and bottom cut -- off and reserved 1 Pepper, red bell, top and -- bottom cut off and...
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Chocolate Mousse - Master Chefs 1/2 c Sugar 1/2 c Water 4 Egg whites, room temp. 1/4 ts Cream of tartar 2 c Cream, whipping, whipped...
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Cajun Spice - Ornish 4 tb Paprika 2 tb Onion powder or flakes 2 tb Garlic powder or flakes 1 tb Gumbo file 1 tb Ground cu...
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Salmon Mousse - Great Chefs 1 c Salmon, filet (@ 8 oz per -- stuffed fish) 1 lg Egg white 3/4 c Cream, heavy 1 ts Pernod 1 ts Co...
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Nantua Sauce - Great Chefs 1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed...
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Curry Butter - Great Chefs 1/4 lb Butter, unsalted 2 ea Ginger, thin slices, -- chopped 1 lg Shallot, chopped 1 sm Garlic, clov...
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Pastry Cream - Great Chefs 1 c Sugar 2 lg Eggs 2 ea Egg yolks 1/4 c Flour 1 1/2 c Milk, scalded 1/4 c Hazelnut paste (optional ...
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Chocolate Leaves - Master Chefs 3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or...
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Brown Chicken Stock Ingredients5poundchicken, parts, (backs, necks, carcasses, and giblets), (no livers) 2lgonions, coar...
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Chicken Stock - Master Chefs 5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely...
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Veal Glaze - Master Chefs 1/2 c Stock, veal ** OR ---------------------------------VEAL STOCK---------------------------------...
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Chocolate Cake - Master Chefs 9 Eggs, separated, room temp. 1 tb Rum, dark 1/4 ts Extract, vanilla 1/4 ts Cream of Tartar 8 tb Sug...
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Puff Pastry - Master Chefs -- julienne strips 1 c Champagne OR 1 c Wine, white, dry 1 c Cream, whipping 1 tb Vinegar, wine, whi...
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Hazelnut Praline Buttercream - Master Chefs 1 c Milk 4 Egg yolks 1/3 c Sugar, plus 1 tb Sugar 1 c Butter, unsalted, at -- room temperature 4 oz ...
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Veal Stock - Master Chefs 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination of veal -- and beef bones 2 md Onions...
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Bordelaise Sauce - Master Chefs 2 tb Butter, unsalted 8 md Shallots, roughly chopped 1 Garlic, clove, roughly -- chopped 1 Bouquet g...
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Roast Beef Puree - Master Chefs 4 md Beets, with greens, stems -- trimmed, (save greens) 1/2 ts Oregano, dried 1/2 ts Thyme, dried 1...
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Duck Stock - Master Chefs 5 lb Duck, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely ch...
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Red Wine Sauce - Great Chefs 1/2 c Oil, olive 1 lb Bones, salmon 1 lb Butter 2 c Mirepoix 4 ea Bay leaves 1/2 ts Oregano 1/2 ts T...
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