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Cajun Spice - Ornish
4 tb Paprika
2 tb Onion powder or flakes
2 tb Onion powder or flakes
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White Chocolate Mousse - Great Chefs
1 c Sugar
1/2 c Water
1/2 c Water
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Veal Stock - Master Chefs
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
6 lb Bones, veal, meaty, OR
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Veal Glaze - Master Chefs
1/2 c Stock, veal ** OR
---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable
---------------------------------VEAL STOCK--------------------------------- 2 tb Oil, vegetable
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Salmon Mousse - Great Chefs
1 c Salmon, filet (@ 8 oz per
-- stuffed fish) 1 lg Egg white
-- stuffed fish) 1 lg Egg white
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Roast Beef Puree - Master Chefs
4 md Beets, with greens, stems
-- trimmed, (save greens) 1/2 ts Oregano, dried
-- trimmed, (save greens) 1/2 ts Oregano, dried
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Red Wine Sauce - Great Chefs
1/2 c Oil, olive
1 lb Bones, salmon
1 lb Bones, salmon
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Puff Pastry - Master Chefs
-- julienne strips 1 c Champagne OR
1 c Wine, white, dry
1 c Wine, white, dry
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Pastry Cream - Great Chefs
1 c Sugar
2 lg Eggs
2 lg Eggs
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Nantua Sauce - Great Chefs
1 tb Oil, olive
15 sm Crayfish
15 sm Crayfish
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Lamb Stock - Master Chefs
Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as
-- needed 1 c Tomato, fresh or canned
-- needed 1 c Tomato, fresh or canned
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Hazelnut Praline Buttercream - Master Chefs
1 c Milk
4 Egg yolks
4 Egg yolks
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Fish Fume - Great Chefs
---------------------------------FISH FUME--------------------------------- Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter
1/2 md Onion, sliced
1/2 md Onion, sliced
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Duck Stock - Master Chefs
5 lb Duck, parts, (backs,
-- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped
-- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped
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Curry Butter - Great Chefs
1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
2 ea Ginger, thin slices,
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Cream Of Shallots Sauce - Great Chefs
8 oz Wine, white, dry
2 oz Juice, lemon
2 oz Juice, lemon
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Court Bouillon - Master Chefs
2 1/2 c Water, cold
1 md Onion, sliced
1 md Onion, sliced
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Chocolate Rum Cream - Master Chefs
4 oz Chocolate, semi-sweet,
-- melted 1/2 c Water, hot
-- melted 1/2 c Water, hot
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Chocolate Mousse - Master Chefs
1/2 c Sugar
1/2 c Water
1/2 c Water
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Chocolate Leaves - Master Chefs
3 oz Chocolate, sweet, melted
For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
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