14896 easy helene poires heeleene Recipes

stalks celery , cut into 1 inch pieces, cream cheese, softened, blue cheese, crumbled, worcestershire sauce, hot pepper sauce, lemon juice, ground black pepper

shortening, white sugar, eggs, all-purpose flour, baking soda, raisins , soaked in water and drained, vanilla extract

head cabbage, finely shredded (about 6 to 8 cups), onion, grated, carrot, grated, salt, mayonnaise, sugar, apple cider vinegar, salt and pepper, milk

tuna, chopped onion, mayonnaise (optional) or mustard (optional), chopped sweet pickle, hard-boiled eggs

cheese tortellini, heavy cream, ground chuck, crushed tomatoes, olive oil, onion, minced, garlic, minced, tomato paste, crushed red pepper flakes, bay leaf, salt and pepper, parmesan cheese

hard-boiled eggs, chopped sweet pickles, chopped onions, mayonnaise, mustard

grain rice, water, salt, butter, american cheese (thick sliced )

eggs, flax seed, ground, ricotta cheese, baking powder, salt

ripe avocados (peeled and mashed ), lemon juice, onion, chopped fine, red pepper sauce or 1/2-1 tsp picante sauce

butter, softened, shortening, smooth peanut butter or 1 cup crunchy peanut butter, granulated sugar, brown sugar , packed, eggs, flour, baking soda, salt, vanilla extract, sugar (for top crossmarks on cookies)

pear liqueur (recommended : poire william), champagne or sparkling wine (750ml), chilled, ripe pear, cored , cut into thin slices

this is from 1 of my cookbooks , i have made desserts pretty close to this., pears, fresh pears ( 4 servings), white wine, water, sugar, peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside., sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk2 tbsp. pear liqueur, bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat., mix remaining 1/4 cup wine , 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don tsp cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur., raspberry sauce, good raspberry preserves, raspberries, frozen, thawed, combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds., serve , remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears.

butter, cocoa powder or 4 oz bittersweet chocolate, sugar, eggs, vanilla extract, salt, chopped walnuts or 3/4 cup pecans (optional), flour

fresh string beans or 1 lb frozen string bean, cut approx 1 inch, water, salt, potatoes, cubed, garlic cloves, minced, butter or 2 tbsp margarine, enough flour , to make a blond roux, add salt

dried yellow peas, butter, onion, chopped, coarse salt, salt pork, water, dried savory, salt and black pepper, freshly ground

mint leaf, chopped, chopped green onion, salt, green chilies, lime , juice of, ginger