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Orange Crepes

Orange Crepes by B Innes

Crepes with an Orange filling and a delicious Orange Sauce

1 vote
1803 views
Sauce Supreme

Sauce Supreme by Chef Smith

* Variation of a Velouté sauce

1 vote
943 views
Pois chiches à la Catalane

Pois chiches à la Catalane by Michel

Une de mes recettes de fin d'hiver préférée

1 vote
2196 views
Veloute

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…

1 vote
1225 views
Hollandaise sauce

Hollandaise sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hollandaise sauce

1 vote
2607 views
Dark Chocolate Chili Fondue

Dark Chocolate Chili Fondue by charlene sherman

delicious intoxicating ,and so sexy to eat with your lover

1 vote
2569 views
Fillet of beef au Poivre

Fillet of beef au Poivre by Nazzareno Casha

1 vote
2332 views
Bearnaise Sauce

Bearnaise Sauce by Chef Smith

1 vote
904 views
WAFFLE DOUGH

WAFFLE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

WAFFLE DOUGH

1 vote
2645 views
Garlic Vinaigrette

Garlic Vinaigrette by Alice Waters

Garlic 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…

1 vote
4524 views
Creme Brulee

Creme Brulee by Dave Forest

Crème 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.

1 vote
1534 views
GOAT CHEESE AND ONION CRANBERRY PASTRY APPETIZER

GOAT CHEESE AND ONION CRANBERRY PASTRY APPETIZER by charlene sherman

This 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