706 butterhorns aka rugelach snails Recipes

butter, softened, cottage cheese, king arthur unbleached all-purpose flour, salt, sugar, butter, melted, milk, vanilla

king arthur unbleached all-purpose flour, sugar, salt, cold butter, cubed or shortening, active dry yeast, warm water (110o to 115o), warm milk (110o to 115o), egg, lightly beaten, butter, melted, divided

water, crystal malt 60litre in a grain bag, water, liquid malt extract, perle hops, willamette hops, irish moss (carrageen), instant ale yeast, water, corn sugar (dextrose)

snails , rinsed under very hot water and drained, butter, garlic cloves, minced, parsley, chopped, white wine, whipping cream, butter, seasoned breadcrumbs, salt and pepper, to taste

snail (hi-hi s or periwinkles), fresh bread, butter, balsamic vinegar, fresh ground black pepper

kuhol (snails), peppers, sliced, chilli pepper, minced, kangkong leaves and stalk (water spinach), gata (coconut milk), water, crushed garlic, minced ginger root, red onion, chopped, bagoong (shrimp fry paste), oil, salt to taste

all-purpose flour, salt, unsalted butter, cream cheese, sour cream, white sugar, ground cinnamon, chopped walnuts, raisins

margarine, cream cheese, softened, all-purpose flour, white sugar, vanilla extract, cream cheese, softened, white sugar, ground cinnamon, instant hot chocolate mix, semisweet chocolate chips

dry yeast, eggs, butter, melted, warm water, sugar, salt, flour

dry yeast, warm water (105o to 115o), all-purpose flour, divided, sugar, salt, butter or margarine, melted and divided, eggs

creme fraiche, white or cremini mushrooms, trimmed and halved or quartered, minced shallot, minced garlic, imported medium escargots (18 to 24 snails), rinsed and drained, chopped parsley or chervil, chopped chives, chopped tarragon, unsalted butter, toasted baguette slices

butter, softened, shallot, finely chopped, garlic, fresh parsley, chopped, salt, pepper

lard, raw country ham, shallots, white breadcrumb (fresh ), dry white bordeaux, chicken stock, salt and pepper, bouquet garni, petits-gris snails

petits-gris snails, salt and pepper, fennel, dried fig leaf, eggs, separated

land snails, water, salt, garlic, finely chopped, olive oil, black pepper, freshly ground, lemon juice

snails, about 48 large, drained and rinsed , placed on bed of rock salt, clarified butter, flour , sifted, tomato paste, red burgundy wine, bouquet garni , including celery, bay leaf, basil, parsley, thyme, and black peppercorns), uncooked ham, finely diced, freshly ground salt, freshly ground pepper, truffle, finely diced

snails , purged overnight with 1/2 lb cornmeal or 2 cans escargot, virgin olive oil, onions, thinly sliced, garlic, thinly sliced, chopped fresh thyme leaves, dry white wine, black olives , with pits, basic tomato sauce , recipe follows, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste