3445 european dish Recipes

european cucumber, paper -thin, lengthwise; for garnish, ice, dill, finely chopped , plus 1 dill sprig, for garnish, agave syrup, lemon juice, freshly squeezed, lime juice, freshly squeezed, see note) fresh cucumber juice, club soda, chilled

white sugar, light brown sugar, eggs, vegetable oil, vanilla extract, all-purpose flour, baking soda, salt, cornflakes cereal, rolled oats, flaked coconut, chopped pecans, chopped dates, raisins

oreo cookies, finely crushed,divided (about 1 cup crumbs), chocolate ice cream, chocolate syrup, gummy worms, for garnish

brown sugar, white sugar, vanilla, oil, eggs, plain flour, baking powder, salt, baking soda, oatmeal, chopped nuts, coconut, cornflakes

coconut, dried and sweetened (shredded or flaked ), whipping cream, coconut milk (stir before measuring), powdered sugar, all-purpose flour, sugar, european style butter, cut into small pieces, egg yolk, lime, rinsed, sugar, eggs, european style butter, cut into chunks

oil, vinegar, salt, pepper, sugar, cooked potatoes, chopped parsley, cooked green peas (european small ones , not the british mushy ones), seedless european cucumber (or 1 lebanese cucumber), curly endive lettuce, mild gouda cheese, cut into small cubes

european-style mixed salad greens, sliced, well-trimmed deli roast beef, tomatoes, crumbled blue cheese, fat-free raspberry vinaigrette

baking potatoes, unpeeled, cut into 1 inch chunks, butter, sweet onion, cut into chunks, carrots , cut into 1-inch pieces, stalks celery , cut into 1-inch pieces, garlic powder, old bay seasoning, black pepper, salt, parsley flakes

dish left over mashed potatoes, flour, onion, egg, beaten, teasp. garlic powder, salt and pepper to taste

dish with 2 sides, instant vanilla pudden, whole milk, sweetend condenesed milk, sourcream, fresh whipped cream, bananans overripe, vanilla waffers

cherries (canned pitted tart red (in water), cornstarch, sugar, cranberries (frozen whole unsweetened ), kirsch (cherry brandy), butter (european style unsalted ), sugar, eggs, cake flour, unsweetened cocoa, baking soda, salt, buttermilk, unflavored gelatin, kirsch (cherry brandy), heavy whipping cream, powdered sugar, butter (european style unsalted ), unsweetened cocoa, powdered sugar, kirsch (cherry brandy), milk

ground chuck (20 percent fat), bourbon (recommended : bulleit brand), worcestershire sauce, dried oregano, ground cumin, table salt, grinds fresh black pepper, dubliner cheese (kerrygold brand), thinly sliced and divided into 6 (1-oz) servings, olive oil, unsalted butter (european style ), vidalia onion, halved (through the core) and thinly sliced (1/4-inch), table salt, grinds fresh black pepper, dried oregano, ground cumin, bourbon (recommended : bulleit brand), brioche hamburger-sized buns, halved, unsalted butter (european style), at room temperature

whole maine lobster tails, unsalted european butter (recommended : plugra), puff pastry rounds, egg wash, sea salt and freshly ground white pepper, grade a foie gras, heavy cream, truffle oil, salt and freshly ground white pepper, oil, shallots, garlic, lemongrass , bottoms of stalk, kaffir lime leaves, fuji apple diced, calvados premium liquor, thyme sprigs, parsley sprigs, veal stock, heavy cream, salt and freshly ground white pepper, unsalted european butter (recommended : plugra), lemon zest , to taste, bosc pear, minced, fuji apple, minced, sherry, sugar, port wine reduction, salt and freshly ground white pepper, vegetable oil, lotus chips, chive spears, rice noodles , for serving

chocolate cake mix, instant chocolate pudding mix, water, eggs, vegetable oil, semi-sweet chocolate chips, instant european style milk chocolate mousse, instant european style dark chocolate mousse, heavy cream, nip of orange flavored liquor, heavy cream, semi-sweet chocolate chips

spaghetti, grated parmigiano-reggiano, unsalted european or european-style butter, fresh rosemary, cut in half (optional), eggs, kosher salt, black pepper, roughly chopped fresh flat-leaf parsley leaves (optional)

radishes , scrubbed and trimmed, european or european-style butter, at room temperature, kosher salt

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chicken thighs, bone in and with skin (you can be healthy but for this dish i think the skin and bone adds flavor), chicken breasts, bone in and with skin (you can be healthy but for this dish i think the skin and bone adds flavor), mild italian sausages , cut in 2-inch pieces on a angle, onions, thin sliced (cut in half and then thin sliced), dark beer (1 bottle), chicken broth, brown sugar, dijon mustard, ground allspice, flour, vegetable oil (3 to saute, 1 to coat the chicken), bay leaf