Please select a receipe: [ 736 Total ]
| Whole Wheat Flour Tortillas |
1/2 c Flour 1/2 c Whole wheat flour 1/2 c Whole wheat flour .... |
[ More ] 172 Reads |
| White Mousse Cake |
Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with .... |
[ More ] 181 Reads |
| Wesley &Amp; Kathy's World-Famous Killer 4-Star Venison Chili |
3 lb Finely chopped venison * 1 ea Medium onion 1 ea Medium onion .... |
[ More ] 192 Reads |
| Wesley & Kathy's World-Famous Killer 4-Star Venison Chili |
3 lb Finely chopped venison * 1 ea Medium onion 1 ea Medium onion .... |
[ More ] 179 Reads |
| Wesley & Kathy's World-Famous Killer 4-Star V |
3 lb Finely chopped venison * 1 Medium onion 1 Medium onion .... |
[ More ] 160 Reads |
| Wattakka (Curried Pumpkin) |
450 g Pumpkin 25 g Onion 25 g Onion .... |
[ More ] 177 Reads |
| Warm Lobster Taco with Yellow Tomato Salsa |
4 Whole lobsters (1 lb each) 3 tb Corn oil 3 tb Corn oil .... |
[ More ] 168 Reads |
| Wafer Wrapped Prawns |
12 oz Prawns -- peeled & chopped 12 oz Prawns -- peeled & chopped .... |
[ More ] 170 Reads |
| Vindaloo Base |
1 Recipe mild curry base 1/2 ts Turmeric 1/2 ts Turmeric .... |
[ More ] 172 Reads |
| Vindaloo (Vinegar Pork Curry) |
Ingredients: 2 lb Lean pork 1 3/4 oz Ginger 1 3/4 oz Ginger .... |
[ More ] 194 Reads |