676 forest escargot Recipes

grapeseed oil, drops of rosewood essential/fragrance oil, drops cedarwood essential/fragrance oil, drops chamomile essential/fragrance oil

mixed berries, egg yolks, superfine sugar, grand marnier (orange-flavored liqueur), grated zest of half of a lemon

fast rising yeast, salt, melted margarine, flour, water, sugar, egg, beaten, grated cheddar cheese, ham or 4 slices black forest or 4 slices honey-roasted (works best)

boneless skinless chicken breasts, egg, well beaten (milk can also be used), salt (do try a flaky sea !), fresh coarse ground black pepper, hot pepper flakes (or use a pepper sauce as a rub), butter, arugula leaves (or use spinach or chard), ham , high quality (black forest or any good , and keep extra at hand), gruyere cheese, coarsely grated

red forest fruit , such as red currants, black currants, blackberries and raspberries (i used frozen), caster sugar, plain flour, baking powder, salt, caster sugar, plus extra for a generous sprinkling on top, butter, almond milk (this can be cows milk), cinnamon, vanilla extract, sliced almonds, mascarpone, creme fraiche, icing sugar, passion fruit

sheets phyllo dough, butter or margarine, melted, helix snails, without shells, egg yolks, melted butter, minced garlic, heavy whipping cream, salt and pepper to taste

garlic, peeled, fresh parsley leaves, unsalted butter, extra virgin olive oil, pernod, salt, freshly ground black pepper, black mussels , scrubbed and debearded

butter, shallots, sliced thinly, garlic clove, chopped, snails, chopped, dry wine , i used chardonnay, heavy cream, sour cream, parmesan cheese, spaghetti, fresh parsley, fresh ground black pepper (to taste)

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

spaghetti (dry weight, 400-500g), olive oil, sweet onion , quite large, chopped, mushroom, cleaned and stalks trimmed, anchovy fillets, straight from the tin, not rinsed, chopped, garlic, finely chopped (or more , to taste), cornstarch or 2 tsp cornflour, lemon juice (freshly squeezed , or use lime juice which is even better), creme fraiche (or thick sour cream), snails (usually 2 x 200g tins for me, i.e. 400 g), parsley, finely chopped, walnuts , toasted in a pan, chopped, parmigiano-reggiano cheese (or pecorino), black pepper, coarse (or more ), salt (to taste)

butter (softened ), garlic, onions, parsley, shallots, lemon juice, garlic powder, black pepper (to taste), cayenne pepper, white wine

sliced fresh mushrooms, fresh shiitake mushrooms, stems removed, chopped onion, garlic cloves, minced, butter or margarine, divided, dry white wine, all-purpose flour, chicken broth, salt, freshly ground pepper, whipping cream, fresh oyster mushrooms, coarsely chopped, coarsely chopped fresh shiitake mushrooms (2 oz), freshly ground pepper

portobello mushroom caps, quartered, button mushrooms, garlic clove, halved, dry white wine, dried thyme, all-purpose flour, less-fat cream cheese, softened, lemon juice, salt, black pepper, shredded smoked gouda cheese, low-fat sour cream, chopped fresh parsley, green-onion tops (optional)

sliced fresh mushrooms, fresh shiitake mushrooms, stems removed, chopped onion, garlic cloves, minced, butter or margarine, divided, dry white wine, all-purpose flour, chicken broth, salt, freshly ground pepper, whipping cream, fresh oyster mushrooms, coarsely chopped, coarsely chopped fresh shiitake mushrooms (2 oz), freshly ground pepper

forest mushrooms, dried, button mushrooms sliced, garlic minced, shallots chopped, butter, chicken stock, veal glac (stock), thyme, heavy cream, heavy cream, drop truffle oil

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

bread, muenster cheese, black forest ham, black forest turkey, cracked black pepper, mayonnaise

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