122 quark born Recipes

strawberries, divided ., boiling water, jello-o brand strawberry flavor gelatin, cold water plus ice cubes, cake , cut into 10 slices, blueberries, divided, cream cheese, softened, sugar, carton of whipped topping ( cool whip)

milk, butter, cakes compressed fresh yeast, quark or sour cream, powdered saffron, sugar, salt, all-purpose flour, raisins (optional), eggs, beaten

lean beef, olive oil, chopped onion, mushrooms, salt, pepper, nutmeg, dried basil, broth or white wine, plain low-fat yogurt or quark

peppadew mild whole sweet piquante peppers or italian cherry peppers, pickled or brined (found in pickle aisle), goat cheese, fromage blanc or quark cheese, drained in a strainer for at least 1 hour, chopped scallions, chopped fresh parsley, divided

potatoes (peeled ), onion (divided per prep step #1), white fish fillets (skinned & bones removed ), smoked fish fillets (skinned & bones removed , may use shrimp as i did & see note below), flour (sml amt for dusting), canola oil (for shallow frying), salt & freshly ground black pepper, mixed herbs (see note re herb mix), quark (or sub cream cheese), milk, mayonnaise, mustard (sweet variety), lemon juice (or 4-6 drops tobasco), eggs (hard-boiled & roughly chopped )

ripe strawberries, hulled (or other fresh berries), strawberry jam (or raspberry or currant jam), shortbread cookies (or other cookies like almond cookies), creme fraiche, divided (or sour cream, or quark), fresh mint (or basil)

stale croissants, sugar, water, milk, fine semolina, unsalted butter, caster sugar, egg, beaten, ground almonds, vanilla, sliced almonds

nonstick oil spray, roasted hazelnuts, dark brown sugar, gingersnaps, salted butter, at room temperature, hazlenut liqueur , such as frangelico, all-purpose flour, baking powder, salt, salted butter, at room temperature, brown sugar, eggs, pure caramel extract, pure vanilla extract, buttermilk, pre-cut caramel pieces, dark brown sugar, evaporated milk, salted butter, salted butter, cold, salt, sugar, caramel sauce, at room temperature, heavy cream, vanilla bean paste, nonstick oil spray, granulated sugar, salt, edible star glitter, turbinado sugar

fresh horseradish, lemon, juiced , plus more if necessary, buttermilk, dijon mustard (recommended : maille), egg yolk, blended oil, kosher salt, ground white pepper, peanut oil, for frying, all-purpose flour, plus more for dusting, sugar, baking soda, baking powder, kosher salt, cracked black pepper, cayenne, buttermilk, pilsner-style beer, fresh kosher dill spears, salt and freshly ground black pepper, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method., this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

lemon flavored vodka (recommended : grey goose le citron), agave nectar, almond liqueur (recommended : amarreto disaronno), lemon, cut in small pieces, ice, lemon zest meringue , recipe follows, egg whites, sugar, almond liqueur (recommended : amarreto disaronno), lemon zest, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

egg, extra virgin olive oil, garlic oil, grated parmesan cheese, juice 1/2 lemon, kosher salt or 1/4 tsp table salt (use none if you are adding anchovies), generous handful (approx . 2 oz) of plain tortilla chips, romaine lettuce , or 2 hearts, cold shredded chicken, pepper , to taste, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

egg white, powdered sugar, lemon, juiced and strained, how to make a cornet , method follows, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

flour , for dusting, pizza dough, red onion marmalade , recipe follows, house sausage , recipe follows, smoked slaw , recipe follows, salt and pepper, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., red onions, salt, dark balsamic vinegar, divided, sugar, splash water, chopped garlic, grated onion, fresh oregano, leaves chopped, chopped fresh italian parsley, fennel seed, toasted and ground, ground dried oregano, crushed red chile flakes (depends on desired heat level), red wine, red wine vinegar, sugar, salt, ground pepper, pork shoulder, ground, head savoy cabbage, handful hickory wood chips, whole grain mustard, aioli, shallot, grated, apple cider vinegar, sugar, salt and pepper, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

scant 5 cups or 1 kilo sugar, corn syrup, water, scant 5 cups or 1 kilos sugar, corn syrup, water, cornets , method follows (at least 1 cornet per color), royal icing , recipe follows, heavy cotton gloves , to help protect hands from heat, royal icing, egg white, powdered sugar, lemon, juiced and strained, food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

dom perignon inventor of champagne and sparkling wine,born 1639,died 1715,by experimenting discovered a great secret, bread or cracker,lightly buttered, cover with about 1/16 slice of sharp cheese, sprinkle heavily with celery salt, celery salt does something to the cheese that noting else can.

cottage cheese smooth 1015) quark, vanilla caramel whey, whole egg, egg white, tsbp ) of coconut flour, freshly-brewed espresso, ground almonds

chicken leg, onion, garlic, olive oil, cabbage, carrot, sweetpotato, cottage quark, eggs, skimmed milk, salt, black pepper