756 belgian speculaas Recipes

white-wine vinegar, garlic clove, minced, fine sea salt, black pepper, olive oil, watercress sprigs (9 oz), coarse stems discarded, belgian endives , cut crosswise into 1/2-inch-wide pieces

smoked salmon, chopped, mayonnaise, parmesan cheese, grated, green onion, chopped, fresh lemon juice, fresh dill, minced, olive oil, salt and pepper, to taste, belgian endive, 4 large leaves

olive oil, skinless chicken breast, boneless (tenderloins work great), pepper, fresh thyme, finely chopped, heads belgian endive, cored and cut into 1/2 inch thick slices, raw honey, fresh lemon juice, low sodium chicken broth, parsley, chopped

flour, brown sugar, baking powder, salt, beer (preferably belgian wit), evaporated milk, melted butter, eggs, vanilla, honey, pearl sugar or 1/2 cup crushed sugar cube

uncooked brown rice, water, head belgian endive, chopped, red onion, finely chopped, balsamic vinegar, extra-virgin olive oil , or to taste, salt and ground black pepper to taste

heads belgian endive , each cut lengthwise into 5 slices, olive oil, blue cheese, crumbled, balsamic vinegar, chopped fresh parsley

garlic clove, salt, minced fresh rosemary, black pepper, olive oil, pork tenderloins, tomatoes , halved lengthwise, sugar, dried hot red pepper flakes, belgian endives , halved lengthwise

strained orange juice, lemon juice, grapeseed oil, beetroot (beets), red whitlof (belgian endive) leaves separated, washed and dried, frisee (curly endive) washed and dried, mache leaves (or any other mild soft gourmet salad green), blood oranges, peeled and sliced into rounds, green asparagus spears, peeled and blanched, pine nuts, toasted, white wine vinegar, walnut oil, olive oil, salt and freshly ground black pepper

slender green beans (preferably haricots verts), trimmed, mushrooms, sliced, heads belgian endive , cut crosswise into 3/4-inch-thick slices, white wine vinegar, dijon mustard, olive oil, fresh chive bunch, sliced

unsalted butter, firm pear, peeled, seeded, goat cheese (room temperature ), cream cheese (room temperature ), toasted walnut halves, belgian endive

original bisquick baking mix, waffle batter (krusteaz belgian waffle mix), milk (use a little more if desired), oil, egg, lemon juice, splenda sugar substitute (or other sweetener)

stalks belgian endive, butter, sugar, salt, cracked black pepper, bacon , crisply cooked, unbleached white flour, half-and-half (for even richer flavor you could use heavy cream ), fresh imported parmesan cheese, finely grated, fine dry breadcrumb

unsweetened cocoa, bittersweet chocolate, finely chopped, unsalted butter, cut up, eggs, egg yolks, sugar, belgian dark beer or 3 tbsp full-bodied beer, all-purpose flour, whipping cream, superfine sugar, vanilla

eggs, butter, belgian endive, cooked shrimp, very small, peeled, chives, chopped, pepper , to taste, salt , to taste

hoisin sauce, creamy peanut butter, water, cider vinegar, crushed red pepper flakes (optional), packaged coleslaw mix, unsalted peanuts, chopped, belgian endive

unsalted butter, divided, belgian endives, sliced in half , lengthwise, salt and pepper, vegetable stock

butter, sugar, heads belgian endive, browned or damaged leaves removed and halved lengthwise, white wine, chicken broth or stock, lemon, juiced, chopped fresh thyme leaves, salt and ground black pepper, chopped fresh parsley leaves

prepare your own confit of duck* (see note ), kosher salt, coarse black pepper, chopped garlic, duck , butchered into leg and breast, lard or grapeseed oil, note: the above ingredients are those you will need to prepare your own confit of duck, which should be cooked the day before because of the long slow cooking time. (please add 6 to 8 hours to the cook time and 20 minutes to the prep time.) alternatively, you may wish to purchase a pre-cooked confit of duck such as those sold in many food markets., heads belgian endive, olive oil, sugar, salt and freshly ground black pepper, unsalted butter, ripe mangoes, peeled and sliced away from the seed, strawberries, hulled and sliced, raspberries, for garnish