131038 basic white variations gratin Recipes

butter or 1 tbsp margarine, all-purpose flour, milk , cream or 1 cup stock, salt & freshly ground black pepper, to taste, butter or 2 tbsp margarine, all-purpose flour, milk , cream or 1 cup stock, salt & freshly ground black pepper, to taste, butter or 3 tbsp margarine, all-purpose flour, milk , cream or 1 cup stock, salt & freshly ground black pepper, to taste

white cake mix, buttermilk, butter, melted, eggs, vanilla extract, almond extract, vegetable oil cooking spray

white cake mix with pudding, buttermilk, butter, melted, eggs, vanilla extract, almond extract, paper baking cups, vegetable cooking spray

basic white sauce, shredded cheddar cheese, salt, pepper, potatoes, peeled, cooked and cut into 1/4-inch slices, soft bread crumbs, butter, melted

luke warm water, powdered milk, salt, sugar, butter or 2 tbsp margarine, white flour or 3 3/4 cups bread flour, yeast

egg whites, milk, vanilla, cake flour, baking powder, superfine sugar, salt, unsalted butter , cut into cubes and then sit out to soften

egg whites, milk, pure vanilla extract, cake flour, superfine sugar, baking powder, salt, unsalted butter , cut into cubes and then sit out to soften

unsalted butter, unbleached all-purpose flour (king arthur), milk, hot, fine sea salt , to taste, white pepper , to taste

egg whites, milk, pure vanilla extract, cake flour, superfine sugar, baking powder, salt, unsalted butter , cut into cubes and then sit out to soften

butter, granulated sugar, egg white, room temperature, vanilla, salt, all-purpose flour, baking powder, cake flour, milk

cake flour (11.5 oz.), baking powder, salt, unsalted butter, softened, sugar (10.6 oz.), egg whites, grated lemon zest (optional), vanilla extract, whole milk

sea scallops, all-purpose flour, seasoned with salt and pepper, butter, garlic, finely chopped, white wine, italian parsley, finely chopped to yield 1/8 cup, butter, fine cornmeal, chopped tarragon, salt and pepper, sea scallops, extra-virgin olive oil, sea scallops, salt and pepper, basic tomato sauce , recipe follows, italian parsley, finely chopped to yield 1/8 cup, basil leaves , cut into chiffonade, white wine, extra-virgin olive oil, sea scallops, salt and pepper, dry white wine, garlic, finely chopped, hot chile flakes, anchovy fillets, rinsed and drained, capers, lemon, cut into wedges, extra-virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt

butter, flour, warm milk, salt, white pepper, well-flavored chicken stock, shredded cheese , of choice

all-purpose flour, baking powder, salt, white sugar, shortening, egg whites, milk, vanilla extract

raw cashews, water or 2/3 cup soymilk, sugar, salt, vanilla, egg substitute, lemon juice, unbleached white flour, baking powder, apples (optional), icing sugar , to your liking (optional)

fresh pollock, salted and dried pollock (stockfish) or 1 1/2 lbs cod, rehydrated for 24 hours water changed at least once (stockfish), fresh spinach, milk, all-purpose flour, butter, grated jarlsberg cheese, grated parmesan cheese, breadcrumbs, black peppercorns, bay leaves, white wine vinegar, grated nutmeg, salt & freshly ground black pepper

butter or margarine, all-purpose flour, milk, salt, white pepper

butter, softened, shortening, sugar, cake flour, baking powder, salt, milk, water, vanilla extract, almond extract, egg whites