13277 seared gras turnip sherry Recipes

turnips, apple sauce, butter, brown sugar, salt, pepper, eggs beaten, soft bread crumbs, butter

turnip, peeled and grated, onion, finely chopped, salt, pepper, refrigerated piecrusts, butter, melted

turnips, peeled and cubed, egg, lightly beaten, sugar, butter, salt, ground cinnamon

turnips, peeled and cubed, butter, divided, eggs, king arthur unbleached all-purpose flour, brown sugar, baking powder, salt, pepper, ground nutmeg, dry bread crumbs

chopped crystallized ginger, chopped fresh ginger, brown sugar, sherry vinegar, whipping cream, firm-textured egg or white bread, toasted, crusts trimmed, chilled fresh duck foie gras, rinsed and patted dry (see notes ), coarse salt and fresh-ground pepper, fresh chive spears, rinsed

turnips, peeled and sliced thin, tblsp. margarine, onion, sliced thin, celery and green pepper, chopped, tblsp. flour, milk, sharp cheese, grated, tblsp. bread crumbs, salt and pepper to taste

turnips peeled and grated, onion chopped fine, cornstarch, freshly grated parmesan, salt, freshly ground black pepper, heavy cream

turnip, butter, apples, brown sugar, cinnamon, flour, brown sugar, butter

turnips, peeled and chopped, butter or margarine, divided, onion, finely chopped, milk, grated white cheddar cheese, divided, salt, pepper, italian-seasoned breadcrumbs

turnips, peeled and cut into 1/4-inch-thick slices, baking potatoes, peeled and cut into 1/4-inch-thick slices, salt, divided, fat-free milk, divided, all-purpose flour, dried thyme, freshly ground black pepper, shredded gruyere cheese, seasoned breadcrumbs, butter, melted

turnip greens, hog jowl, salt, poached eggs (optional), cornbread (optional)

turnip, peeled and grated, onion, finely chopped, chopped, cooked bacon, salt, pepper, refrigerated piecrusts, butter, melted

turnip greens, onion, chopped, vegetable oil, sugar, salt, pepper, hot sauce (optional)

sherry vinegar, water, currants, extra-virgin olive oil, dijon mustard, sugar, kosher salt, freshly ground pepper, garlic cloves, crushed

sherry vinegar, white wine vinegar, chopped shallot, chopped fresh thyme, chopped fresh marjoram, chopped fresh basil, chopped fresh chives, dijon mustard, salt, freshly ground black pepper, extra-virgin olive oil

fresh foie gras, butter, olive oil, wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces, peeled yukon gold potatoes, quartered, milk, warm, sea scallops, chopped parsley, lemon zest, chopped garlic, truffle juice (14 oz), truffle peelings (5 oz), truffle oil, ruby port, extra virgin olive oil, seasoned rice vinegar, sherry vinegar

magret duck breast halves, salt and freshly ground black pepper, canola oil, port , for deglazing pan (optional), foie gras and sweet corn custard, recipe follows, fresh foie gras, cut into 3/4-inch cubes, eggs, heavy or whipping cream, milk, ears sweet corn, blanched and kernels removed from cobs, about 3 cups, scallions, finely chopped, masa harina or yellow cornmeal, chopped fresh thyme, salt, cayenne pepper, freshly grated nutmeg, unsalted butter, fine dry bread crumbs , for dusting ramekins