162840 scallops with gin cream vintage retro Recipes

bacon, heavy whipping cream, maple syrup, sea scallops, dijon mustard, salt

gin (2 measures), lemon, juiced, superfine sugar (5 ml), soda water

gin, distilled water, rum or 2 tbsp witch hazel or 2 tbsp vodka, orange flower water

gin, guava nectar, pineapple juice, orange juice, club soda, ice cubes

clam juice, bottled, heavy cream, lemon juice, lemon rind, grated, butter, salt and pepper, cayenne pepper, fresh chives, chopped, bay scallop, fettuccine pasta

scallops, minced garlic cloves, olive oil, paprika, lemon , juice of, white pepper, salt, heavy cream

gin, lime, juiced, sparkling water, lime wedge, for garnish

gin, vermouth, cracked ice, gin-marinated olives , to taste, recipe follows

scalloped potatoes, butter, sized ) russet potatoes, peeled, sliced 1/8-inch thick, yellow or white onion, thinly sliced, chopped fresh parsley, chopped fresh chives (optional), thick slices of bacon, cooked and chopped, grated swiss or gruyere cheese (about 8 oz), grated parmesan cheese (about 2 oz), half-and-half (half milk, half cream ), salt and pepper

scalloped potatoes, butter, fresh bread crumbs (do not use store-bought fine bread crumbs that are intended for breading), all-purpose flour, dried thyme, salt, black pepper, freshly ground, potatoes (baking or russets), peeled and thinly sliced (1/8-inch slices), onion, peeled and very thinly sliced, rings separated, chicken broth, heavy cream (whipping cream), dijon mustard, butter a 9x13-inch baking dish , and preheat the oven to 400of., over medium heat, melt the 1-1/2 tablelspoons butter and stir in the fresh bread crumbs. saute until golden, remove from heat and set aside., in a small bowl, combine the flour, thyme, salt and pepper.

gin, vermouth, bay leaf, ground pepper, minced garlic, pheasants, dressed, salt, olive oil, red wine, orange-flavored dried plums, chopped, chicken broth, butter