6100 endive cardamom Recipes

king arthur unbleached all-purpose flour, divided, active dry yeast, ground cardamom, salt, milk, divided, butter, cubed, honey, eggs, sugar

butter, softened, sugar, eggs, almond extract, king arthur unbleached all-purpose flour, baking soda, salt, ground cardamom, sour cream, chopped almonds

warm fat-free milk (70o to 80o), butter, softened, eggs, lightly beaten, king arthur unbleached bread flour, sugar, ground cardamom, salt, active dry yeast, egg, water, sugar, sliced almonds

king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, baking powder, ground cardamom, baking soda, ground cinnamon, salt, eggs, fat-free milk, reduced-fat sour cream, brown sugar, butter, melted, vanilla extract

sliced fresh carrots, active dry yeast, warm water (110o to 115o), cardamom pods (about 40), sugar, canola oil, salt, king arthur unbleached all-purpose flour, egg white, water, coarse sugar

butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, ground cardamom, salt, ground nutmeg, sugar, milk, coarse sugar and/or edible glitter

heads belgian endive (or 2 heads endive and 2 small heads radicchio), salt & freshly ground black pepper, sliced prosciutto, extra virgin olive oil, for brushing, dried figs, finely chopped, balsamic vinegar

shallots (about 1 oz. each), peeled, extra-virgin olive oil, red wine vinegar, dijon mustard, sugar, granny smith or newtown pippin apples (1 lb. total), rinsed, white belgian endive (see notes ), red belgian endive or red radicchio (see notes), stilton cheese, crumbled, salt and pepper

malt vinegar or cider vinegar, dijon mustard, chopped fresh thyme, minced garlic, salt, black pepper, extra-virgin olive oil, belgian endives (4 large), cut crosswise into 1-inch pieces, red endive or radicchio di treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces, loosely packed watercress sprigs (2 oz)

heads belgian endive, trimmed and halved, sugar, salt, divided, freshly ground black pepper, divided, reduced-fat milk, divided, all-purpose flour (about 1/4 cup), butter, grated fresh nutmeg, center-cut bacon, cooked and crumbled, shredded gruyere cheese

active dry yeast, warm water (110o to 115o), evaporated milk, sugar, salt, butter, softened, eggs, beaten, ground cardamom, king arthur unbleached all-purpose flour, sugar glaze, candied cherries and sliced almonds

active dry yeast, warm water (110o to 115o), sugar, divided, warm milk (110o to 115o), butter, softened, ground cardamom, salt, eggs, lightly beaten, king arthur unbleached all-purpose flour, butter, melted

graham cracker crumbs, butter, melted, cream cheese, softened, sugar, ground cardamom, divided, vanilla extract, eggs, lightly beaten, king arthur unbleached all-purpose flour, quick-cooking oats, brown sugar, cold butter, sliced almonds

dijon-style mustard, sugar, minced shallot, red-wine vinegar, walnut oil, vegetable oil, green belgian endives, trimmed, red endives (also known as belles rouges, available at some supermarkets and specialty produce markets or by mail from california vegetable specialties, p.o. box 916, dixon: ca 95620, tel. or fax 707-447-3310), trimmed, walnut pieces

frisee (french curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups), escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups), red or green belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups), kosher salt , or to taste, extra-virgin olive oil , or to taste, red-wine vinegar , or to taste

chopped walnuts, unsalted butter, cayenne, belgian endive, chopped chicory (curly endive; about 1/2 head), fresh lemon juice, extra-virgin olive oil

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