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Orange Crepes by B InnesCrepes with an Orange filling and a delicious Orange Sauce |
1 vote
1803 views
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Ganache Chocolate Nutella by Amos MillerUse this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great… |
2 votes
6252 views
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Faux Chocolate Silk Pie by Salad FoodieA chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole… |
1 vote
3237 views
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Broiled Flounder Amandine by B InnesDelicious fish with a wonderful nutty lemony butter sauce. |
2 votes
4007 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. |
1 vote
1534 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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Hollandaise Sauce by myra byankaThis recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk |
1 vote
2929 views
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French Bistro Chicken Chasseur by myra byankaMushrooms, bacon, wine, and chicken braised in a Dutch oven or crockpot with herbs and tomatoes. Serve with a salad, noodles, and fresh bread. |
1 vote
4285 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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Mocha Amaretto crème brûlée Almond crunch by FoodessaVoila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little burnt brittle. Note: The recipe for the brittle will yield enough for as many as 8 custards. For a dedicated post on the accompanying crème brûlée...refer here:… |
1 vote
1761 views
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Chocolate Mousse - Raw Food by Briimstone & GrumblenottOrganic. Vegan. Live. Raw. |
2 votes
4024 views
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deep blue by sunil k.nayarwelcome drink or cocktail drink |
1 vote
2834 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… |
1 vote
1225 views
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Sauce Supreme by Chef Smith* Variation of a Velouté sauce |
1 vote
943 views
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Sauce Mornay by Chef Smith* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top… |
1 vote
1591 views
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