10287 lentil chestnut foie gras custard Recipes

lentils, garlic cloves; minced, bay leaves, onion; diced, salt and pepper; to taste, tomato paste, olive oil

lentils, water or beef or chicken stock, tomatoes diced, carrots chopped, scallions green and white parts chopped, garlic clove chopped, olive oil, dried mushrooms coarse chopped, fresh chopped flat leaved parsley, dried rosemary or to taste, vermouth ( could be sherry ) to taste, salt and pepper to taste

foie gras, 1/4-inch thick and 2 inches in diameter, black truffles, madeira, salt and pepper, tourneed potatoes, canapes (rounds of white bread sauteed in butter), salt and black pepper, butter, chopped parsley

lentils -- (16 oz.) rinsed, drained and picked over, onions -- chopped, ham hock, homemade chicken stock or 3 (14 1/2 oz) cans chicken broth, water, ground cumin -- (1 to 1 1/2), cayenne, diced green chiles -- (4 oz.), roasted red peppers -- rinsed, drained and pureed in a food processor, salt, description

lentils, fat-skimmed chicken broth, cumin seed, minced fresh ginger, mustard seed, rice vinegar, lemon, thinly sliced and seeded, chopped green onions (including tops), salt to taste

lentils (about 2 1/3 cups), onion, halved, carrot, halved, garlic, bay leaf, pecans, red- or white-wine vinegar, salt, fresh-ground black pepper, olive oil, spinach, stems removed, leaves washed well (about 3 1/2 quarts), aged cheddar cheese

lentils, vegetable or fat-skimmed chicken broth, sliced celery (about 10 oz.), sliced carrots (about 1/2 lb.), barley, oven-sauteed onions and garlic, dried rosemary, coarsely chopped tomatoes (about 2 1/4 lb.), salt and pepper

lentils, onion chopped, garlic minced, olive oil, tomato sauce, chicken broth, salt, chili powder, cumin powder, crushed oregano, crushed red pepper, celery chopped, red beans cooked, garbanzo beans cooked, red bell pepper chopped finely

lentils, water, salt, olive or other oil, such as peanut, wine vinegar, red onion, chopped, carrots, chopped, ribs celery, chopped, fresh-ground black pepper, sliced almonds, chopped fresh parsley, mixed salad greens (about 2 quarts)

lentils (rinse many times), bay leaf, frozen spinach, tomato paste, onion, olive oil, garlic cloves, chopped celery stalks, chopped carrots, water, salt & pepper

lentils, rinsed, water, chopped onion, garlic clove, minced, active dry yeast, warm water (110o to 115o), warm fat-free milk (110o to 115o), olive oil, sugar, grated parmesan cheese, salt, king arthur premium 100% whole wheat flour, king arthur unbleached bread flour

sauternes or other white dessert wine, sugar, unflavored gelatin (from a 1/4-oz envelope), water, thick) slice of foie gras terrine (6 oz; not pate or mousse) or a 6 1/2-ounces block, thick) slices firm white bread (pullman loaf or firm sandwich bread), unsalted butter, melted

white verjus (juice of unripe fruits, primarily grapes) or 3 tbsp fresh lemon juice, tawny port, sugar, sherry vinegar, salt, black pepper, pure walnut oil, frisee (pale leafy parts only), torn into small sprigs (6 cups), belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups), radicchio , halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups), thick) slices pain de mie , pullman loaf, or firm white sandwich bread, crusts discarded, chilled foie gras terrine , unmolded if necessary, fleur de sel or kosher salt to taste

lobe of grade a foie gras, at room temperature , about 1 1/4 lb, cognac, heavy cream, salt, freshly ground black pepper, black truffles finely chopped, dozen toast points

unsalted butter, lobe foie gras, cut into large dice, julienned yellow onions, salt, cayenne pepper, turns fresh ground black pepper, boudin, casing removed, chopped garlic, eggs, heavy cream, tabasco pepper sauce, worcestershire sauce, cubed white bread , about 4 cups, grated parmigiano-reggiano cheese

lobe grade a foie gras (recommended : hudson valley), calvados, kosher salt, ground black pepper, chopped truffles , of choice

grade a foie gras lobes, salt and pepper to taste, port wine, dozen toast points, dozen cornichons, brunoise red onions