41 belgium waterzooi gentse waterzooi Recipes

brussels sprouts, bacon, cooked & crumbled, onion, chopped, sour cream, pepper

brussels sprouts , small size, unsalted butter, black pepper, freshly ground, salt, ground nutmeg

butter, flour, golden syrup, cinnamon, cocoa, sugar, egg, raspberry jelly

whole milk, hot chocolate powder, whipping cream, marshmallows, maltesers, belgium chocolate , 1 grating of

white spelt flour, mesquite flour, sea salt, non-aluminum baking powder, coconut milk (or slightly less ), lemon juice, eggs, beaten, earth balance margarine (melted )

whole heads of belgian endive, trimmed and cored, butter, juice of 1/2 lemon , about 1 to 1 1/2 tbsp, chicken or beef broth, salt, fresh pepper to taste, sugar, preparation

alfajores, sent in by adriana milner of brussels , belgium, these sweet argentinean cookies rely on the sweetness of dulce de leche, a caramel used in many latin american recipes. here s what we discovered, test kitchen discoveries, this recipe has a high ratio of flour to cornstarch, so it has a slightly cakey texture., toasting the coconut until it s golden brown brings out is nuttiness .

chopped black olives, cut grated cheddar cheese, chopped green onion, curry powder, mayonnaise

kielbasa , about 12 sausages, beer (belgium style ale, or dark ), fresh sauerkraut, fresh pepper (or more to your taste )

whole large chicken, carrots, celery stalks, shallots or small onions, parsley, fresh thyme, bay leaf, salt and freshly ground black pepper, leeks, mushrooms (about 14 oz), egg yolks, cream, lemon, juiced, butter, nutmeg

all-purpose flour, buttermilk, granny smith apple, large (peeled, cored, thinly sliced ), granulated sugar, salt, dark brown sugar

sliced almonds, toasted, granulated sugar, egg whites, room temperature, cream of tartar, granulated superfine sugar, almond extract, confectioners powdered sugar, semisweet chocolate, coarsely chopped (i use bittersweet), heavy cream (whipping cream), butter

all-purpose flour, dried thyme, salt, pepper, elk shoulder roast , about 3 lb, oil, salt pork, diced, butter, onions, thinly sliced, sugar, dark beer, brown sugar, fresh parsley, chopped

milk, buttermilk, sugar, eggs, almond essence, sheets premade puff pastry

heads endive, butter , plus 2 tbsp, salt and pepper, sugar, dark ale beer , plus 2 cups, vegetable oil, beef tenderloin, dark belgium ale, red onion, sliced, dry wild mushrooms , soaked in 1 cup dark ale beer, brown veal stock, heavy cream

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

eggs , fork beaten, salt, sugar, oil, warm milk, pkt yeast, warm water, flour