238703 baked peter brave beurre blanc sauce Recipes

baby pumpkins, unpeeled, large fresh shrimp, unpeeled, medium-size fresh shrimp, shiitake mushrooms, fish bouillon cubes, boiling water, butter or margarine, softened, shallots, chopped, garlic cloves, chopped, arborio rice, refrigerated shredded parmesan cheese, fresh thyme leaves, butter or margarine, beurre blanc sauce, garnishes: fresh dill sprigs, whole shiitake mushrooms

baking potatoes, marinara sauce, ground beef, onion, chopped, worcestershire sauce, salt and pepper, cheddar cheese, shredded

water, white wine vinegar, chopped shallots, whipping cream, chilled unsalted butter, cut into tbsp-size pieces, ground white pepper, sea scallops, all purpose flour, olive oil, chopped fresh chives

calamari steak, drakes breading flour, capers, green onions, chopped, tomato, diced, shallot, chopped, peppercorn, bay leaves, lemon , juice of, unsalted butter, cubed, extra virgin olive oil, white wine, heavy cream, salt and pepper, canola oil (for frying )

crystal hot sauce, heavy cream, butter, chilled and chopped

chopped shallots, bay leaf, black peppercorns, white wine vinegar, dry white wine, heavy cream, cold butter , cut into 1/2 inch pieces

veal butt tenderloin, olive oil, garlic, chopped, shallots, chopped, mixed chopped herbs, white wine, garlic, chopped, shallots, chopped, basil, chopped, julienne sun-dried tomatoes, lemon, juiced, white wine, heavy cream, whole butter, reduced veal stock (optional), salt and pepper, to taste

veal butt tenderloin, olive oil, garlic, chopped, shallots, chopped, mixed chopped herbs, white wine, garlic, chopped, shallots, chopped, basil, chopped, julienne sun-dried tomatoes, lemon, juiced, white wine, heavy cream, whole butter, reduced veal stock (optional), salt and pepper, to taste

rainbow trout fillets, u -15) prawns, peeled and de-veined, kosher salt, granulated garlic, lemon pepper, olive oil, chardonnay wine, idaho mashed potatoes , recipe follows, asparagus spears, cooked and kept warm, cooked spinach , kept warm, lemon-shallot beurre blanc sauce , recipe follows, idaho potato gaufrette chips , recipe follows

fresh limes, mahi-mahi fillets, salt, black pepper, tequila, canola oil, butter, orange juice, dry white wine, heavy cream, very finely chopped fresh parsley leaves, butter , cut into cubes

wild-caught salmon fillets, kosher salt and freshly ground black pepper, canola oil, for sauteing, pancetta, diced, head red cabbage, thinly sliced, white wine, shallot, diced, garlic, crushed, fresh thyme, fresh rosemary, butter

boneless chicken breasts, skin on, prosciutto, shredded mozzarella, salt, freshly ground black pepper, olive oil, for brushing, orange juice, dry white wine, heavy cream, fresh parsley leaves, very finely chopped, butter , cut into cubes

unsalted butter, plus 2 sticks, cut into small cubes and very cold, shallot, sliced, dry white wine, seasoned rice vinegar, whole peppercorns, soy sauce

olive oil, minced shallots, white wine, passion fruit puree, heavy cream, softened unsalted butter, salt and ground white pepper, fresh yellowtail snapper fillets, skin on, salt and black pepper, all-purpose flour , for dredging, olive oil, chardonnay, toasted coconut, ripe mango, peeled , seed removed, and sliced

cremini mushroom, whole and then quartered, olive oil, dried rosemary, kosher salt, ground black pepper, onion, cut in half and thin sliced, garlic, minced, dry white wine (sauvignon blanc or chardonnay), chicken stock, heavy cream, bourbon whiskey, olive oil, flour, salt, pepper, italian breadcrumbs, butter

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

whole white fish, cleaned (descale but leave head and tail on for presentation), fresh cilantro (to taste and for serving presentation), fresh basil (to taste and for serving presentation), lemons (1 sliced for baking, 1 wedged for serving-if you want), aluminum foil or banana leaf, oyster sauce, soy sauce, garlic cloves, minced, fresh ginger, minced (more if you like the taste ), fish sauce, brown sugar, black pepper, lime juice or 1 tbsp lemon juice, red chili peppers, sliced or 2 tsp thai chili-garlic sauce, depending on how spicy you like it

bacon, diced, baked beans , mostly drained (used bush s . this was modified from the original 2 (16 oz), barbecue sauce (i make my own sweet & spicy bbq sauce, but blues hog was used in the original recipe), pork sausage (the original called for leftover smoked pork or beef, i didn tsp have any bbq leftover so i used this), apple pie filling (chop up the big chunks some), onion, chopped, green pepper, chopped, brown sugar, worcestershire sauce, mustard (prepared ), dried chipotle pepper (or cayenne pepper optional, to taste*), your favorite barbecue rub (blues hog rub was used in the original)