856 gele agar intense chocolat sans sucre Recipes

san pellegrino, a lemon , or lime, or orange, shot of wheatgrass (juiced fresh with a wheatgrass juicer / or bought pre-frozen then thawed)

pudding, colombo french bread- tear into small pieces, moist raisins, butter, cinnamon, eggs - separate yolks & egg whites (hold eggs whites to use later), sugar, salt, vanilla, topping: (use egg whites from above .), milk, sugar, vanilla

powdered agar-agar or 5 tbsp agar-agar flakes, water, cashews, nutritional yeast, pimiento, lemon juice , depending on how sharp you want it, onion powder, garlic powder, prepared mustard

sourdough starter, milk, warm water, bread flour, sugar, salt, active dry yeast or bread machine yeast, cornmeal

chopped romaine lettuce, black beans, rinsed and well drained, chopped seeded tomato, chopped peeled jicama, fresh corn kernels, uncooked (or frozen or canned ), sliced radishes, half a ripe avocado, diced, red bell pepper, chopped, crumbled reduced-fat feta cheese, honey-lime dressing, fresh lime juice, olive oil, honey, chopped fresh cilantro (or more to taste), garlic clove, peeled and minced, chopped jalapeno pepper (use canned for less heat )

unsalted butter at room temperature, eggs, fined grated romano cheese, fresh chives minced, heavy whipping cream, salt, freshly ground black pepper

onion, finely chopped, diced red bell pepper, garlic, minced, butter, prepared salsa, eggs, handfulls broken tortilla chips, mexican grated cheese, tortillias

devils food cake mix plus ingredients needed to make cake, sweetened condensed milk, evaporated milk, milk, cream cheese at room temperature, vanilla extract, eggs, cajeta

san antonio stew, source : pace picante sauce 40th anniversary recipe collection 1987, boneless beef stew meat , cut into 1-inch pieces, vegetable oil, condensed beef broth, water, pace picante sauce, onion, cut into 1/2-inch wedges, chopped parsley, salt, ground cumin, garlic cloves, minced, whole tomatoes, carrots , cut into 1-inch pieces, ears fresh or thawed frozen corn , cut into 1-inch pieces, zucchini (about 1 oz), cut into 1-inch pieces, cold water, flour

crab, cooked, onion, diced, tomato, peeled (seeds are ok) and diced, butter, flour, cream, sherry, dried rosemary, garlic, minced, paprika , salt, pepper to taste

san marzano tomatoes, yellow or white onion sllced, garlic minced, dried oregano, dried bay leaves, dried basil, dried parsley, kosher salt, black pepper, crushed red pepper optional, sliced mushrooms optional, red wine optional, tomato paste optional, evoo, butter optional, fresh basil chiffonade

san marzano diced or whole tomotoes, brown mushrooms sliced, stalk celery diced, dried porcini mushrooms, garlic, carrot diced, olive oil, red wine, brown onion diced, warm water

pork chops (1in thick & 8oz each), canola oil, garlic minced, soy sauce, red wine, brown sugar, crushed red pepper flakes, cornstarch, cold water, hot cooked rice

bone-in pork loin chops (8 oz each), canola oil, garlic clove, minced, soy sauce, red wine or chicken broth, brown sugar, crushed red pepper flakes, cornstarch, cold water, hot cooked rice

ground turkey or beef, salt and pepper, salsa, pinto beans, undrained, chili without beans, onion, chopped, cheddar cheese , cut into 8 slices

corn tortillas (6 inches), oil for deep-fat frying, salt, ground turkey or beef, onion, chopped, green pepper, chopped, garlic clove, minced, chili powder, dried oregano, ground cumin, shredded cheddar cheese, chopped green chilies, eggs, milk, salt, sliced ripe olives , optional

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.

ganache filling, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), heavy cream, sugar, chocolate cupcake, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), dutch-processed cocoa, hot coffee, bread flour, granulated sugar, table salt, baking soda, vegetable oil, eggs, white vinegar, vanilla extract, creamy chocolate frosting, granulated sugar, egg whites, table salt, unsalted butter, softened and cut into 1 tbsp pieces, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), melted and cooled. cool chocolate to between 85 to 100 degrees before adding to frosting., vanilla extract