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Please select a recipe: [ 28 Total ]
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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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[ More ] 128 Reads

Hazelnut Praline Buttercream - Master Chefs

1 c Milk
4 Egg yolks
4 Egg yolks
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[ More ] 127 Reads

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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[ More ] 127 Reads

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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[ More ] 123 Reads

Curry Butter - Great Chefs

1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
2 ea Ginger, thin slices,
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[ More ] 131 Reads

Cream Of Shallots Sauce - Great Chefs

8 oz Wine, white, dry
2 oz Juice, lemon
2 oz Juice, lemon
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[ More ] 132 Reads

Court Bouillon - Master Chefs

2 1/2 c Water, cold
1 md Onion, sliced
1 md Onion, sliced
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[ More ] 136 Reads

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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[ More ] 117 Reads

Chocolate Mousse - Master Chefs

1/2 c Sugar
1/2 c Water
1/2 c Water
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[ More ] 123 Reads

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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[ More ] 115 Reads



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