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Orange Crepes by B InnesCrepes with an Orange filling and a delicious Orange Sauce |
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Sauce Supreme by Chef Smith* Variation of a Velouté sauce |
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943 views
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Pois chiches à la Catalane by MichelUne de mes recettes de fin d'hiver préférée |
1 vote
2196 views
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Veloute by Chef Smith* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not… |
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1225 views
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Hollandaise sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYHollandaise sauce |
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2607 views
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Dark Chocolate Chili Fondue by charlene shermandelicious intoxicating ,and so sexy to eat with your lover |
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2569 views
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Fillet of beef au Poivre by Nazzareno Casha
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1 vote
2332 views
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Bearnaise Sauce by Chef Smith
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904 views
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WAFFLE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLYWAFFLE DOUGH |
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2645 views
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Garlic Vinaigrette by Alice WatersGarlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames… |
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4524 views
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Creme Brulee by Dave ForestCrème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need. |
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1534 views
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GOAT CHEESE AND ONION CRANBERRY PASTRY APPETIZER by charlene shermanThis is for you my sweet Judy You asked and I CAME UP WITH THIS I HOPE IT IS WHAT YOU WANTED,THE FLAKY CRUST HOLDS CARAMELIZED ONIONS,CREAMY GOAT CHEESE AND THE SWEET BUT TANGY CRANBERRY ,EASY BUT VERY UPSCALE GREAT FOR YOUR PARTY |
1 vote
1631 views
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