5 lb. duckling
2 tsp. salt
1 small onion
3 sprigs parsley
1/2 cup dry vermouth or apple juice
1/2 cup dark corn syrup
1 tbsp. lemon juice
1 tsp. ground coriander
Wash duckling; pat dry. Rub cavity with salt; place onion and parsley in cavity. In saucepan, combine remaining ingredients; simmer...
Here are some of my small requests:I would like to used an assortment of fresh fruits.And I want to make one alcoholic and one non-alcoholic.Preferably the same punch but to different colors, maybe green and orange. I am having an Halloween party.( but that last request is a give or take)It...
the best shrimp dijon is made at a restaurant in Kemah, Texas by the name of "the flying dutchman" worked there my senior year in college and have requested the recipe from them via e-mail repeatedly. They always promise to provide-but never do.
This cake must be made at least
24 hours before serving. The meringue
layers must be be given time to
soften or they will be too brittle to
Meringue Nut Layers:
1 1/2 cups toasted blanched nuts (half hazelnuts & half almonds or all almonds)
1 cup granulated sugar
4 Previously frozen lobster tails, meat removed and shells saved and cut into 1/2" chunks
1 Medium sweet onion, 1/4" dice
1-1/2 cups bell peppers, 1/4" dice. I prefer to use a combo of red, yellow and orange. but you can use all of one or whatever combo you want. No green please.
1 Tbsp minced...
Serves 10 to 12. Cooks Illustrated. Published September 1, 2006.
If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. Whole milk is best in the sauce, but skim or low-fat milk also work.
1/2 ounce dried...
One med. chicken cut in parts, or parts of chicken of your choice
1 tsp. paprika
1/2 tsp salt
1/2 tsp pepper
1 Tbs. chopped parsley
2 Tbs. veg. oil
2 Tbs. butter
1 can artichoke hearts (water packed) drained and cut in quarters
1/2 lb. mushrooms, sliced
1/4 cup flour
1/2 cup dry Sherry, or...
This is a really good recipe for people who normally don't like fish.
It's my recipe that was published in a club cookbook many, many years ago. My little boys really loved it too.:chef:
3 tbs. butter, melted
1 white onion,cut in half and make paper thin slices
1 1/3 lbs of red snapper fillets...
1 10 oz. package frozen chopped spinach, cooked and squeezed till very dry
1 lb medium raw shrimp, deveined and peeled
2 large cloves of garlic, grated
2 Tbs white wine, or Vermouth, or dry sherry
2 Tbs. fresh lemon juice
a pinch of red pepper flakes, and white pepper
3/4 Cup Panko...
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured)...
2 oz. Dry Vermouth
1 1/2 oz. Benedictine
1/4 tsp. Pernod Absinthe
Stir Vermouth and Benedictine with cracked Ice. Strain into a cocktail glass. Add Pernod and garnish with an orange twist (flamed, if you prefer).
4 oz pasta shapes 100 g
1/2 small onion, peeled and finely chopped 1/2
2 tbsp dry vermouth 30 mL
5 tbsp thick mayonnaise 75 mL
1 tsp mild curry paste 5 mL
1 tsp apricot jam 5 mL
1 tsp lemon juice 5 mL
2 large sausages, cooked and thinly sliced 2
1 tomato, sliced (to garnish) 1...
1 clove Garlic , chopped
1 tablespoon Butter
1 tablespoon Olive oil
1 cup Risotto
2 cups Chicken broth
1/4 cup Vermouth (or dry white wine, optional)
1 slice Prosciutto , chopped
1 1/2 ounces Gorgonzola
Salt and white pepper
1. Heat butter and oil in a pot over medium heat. Add garlic and...