480 timballo maccarun molded Recipes
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sliced fresh asparagus and14 Moresliced fresh asparagus, condensed cream of asparagus soup, undiluted, cream cheese, cubed, lemon gelatin, boiling water, lemon extract, diced celery, diced green pepper, chopped onion, diced pimientos, chopped pecans, mayonnaise, celery leaves, chopped pimientos, lemon slice20 min, 15 ingredients
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olive oil, garlic cloves, minced, tomatoes in puree and11 Moreolive oil, garlic cloves, minced, tomatoes in puree, tomato paste, anchovies, drained and chopped, red pepper flakes, crushed, salt, pepper, tagliatelle pasta noodles, butter, divided, kalamata olive, pitted and chopped, parmigiano, grated and divided, panko breadcrumbs, smoked mozzarella cheese, grated1 hour 45 min, 14 ingredients
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eggplants (each at least 11 inches long), salt and22 Moreeggplants (each at least 11 inches long), salt, toasted breadcrumb, extra virgin olive oil, chopped onion, celery rib, finely chopped, carrot, finely chopped, garlic cloves, minced, chopped chopped fresh plum tomatoes (drained , about 10 medium size) or 5 cups canned plum tomatoes (drained, about 10 medium size), dry red wine, bay leaf, fine sea salt, fresh ground black pepper, bucatini pasta, broken into thirds, ground veal, egg, beaten, dry white wine, freshly grated pecorino cheese, toasted breadcrumb, fine sea salt, cubed fresh mozzarella cheese (fior di latte), chopped fresh italian parsley, peanut oil (for frying ), freshly grated pecorino cheese1 hour 45 min, 24 ingredients
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unsalted butter, softened, plus more and13 Moreunsalted butter, softened, plus more, unsalted butter , for molds (2 sticks), cake flour, plus more, cake flour , for molds (not self-rising), coarse salt, granulated sugar, eggs, egg yolks, pure vanilla extract, water, cream cheese, room temperature, sugar, plus more, sugar , for dusting, poppy seed25 min, 14 ingredients
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de foie gras, calf liver, ground pork fat, milk and17 Morede foie gras, calf liver, ground pork fat, milk, liver stock, onion (chopped ), garlic to taste, crackers, salt & pepper to taste, sage, margarine, thyme, bay leaf (crumbled ), boil liver 1/2 hour , remove fibers, grind liver, crackers, onion and, garlic ; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour., mock pate de foie gras (liver), liver sausage (jones very good) 2 tbsp. brandy, butter herbs (thyme, margarine, tarragon), duxelles (mushroom hash) fresh parsley, garlic (2- 4 cloves) 1 small can chopped black olives, wine (gallo chablis is fine)1 hour 20 min, 21 ingredients
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Molded Vegetable Saladlime gelatin, salt , optional, boiling water, cold water and8 Morelime gelatin, salt , optional, boiling water, cold water, vinegar, chopped celery, chopped tomato, shredded lettuce, sliced radishes, chopped green pepper, grated onion, pepper15 min, 12 ingredients
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Polenta-Cheese Timballos with Eggs and Spinachnonstick vegetable oil spray, yellow cornmeal and7 Morenonstick vegetable oil spray, yellow cornmeal, canned low-salt chicken broth, butter, freshly grated parmesan cheese, grated gruyere cheese (about 6 oz), eggs, ready-to-use fresh spinach leaves, tomatoes (about 10 oz), peeled, seeded, chopped9 ingredients
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Eggplant Timballo with Cavatellieggplants , cut into 1/4-inch slices lengthwise, olive oil and17 Moreeggplants , cut into 1/4-inch slices lengthwise, olive oil, salt and freshly ground black pepper, tomato sauce , recipe follows, fresh cavatelli pasta, ball fresh mozzarella, chopped, grated pecorino, plus extra, for sprinkling on top, basil chiffonade , plus basil leaves, for garnish, special equipment : 6 (5-by 2-inch) ceramic souffle dishes, chopped onion, chopped carrot, chopped celery, garlic cloves, minced, dried basil, crumbled, bay leaf, salt and freshly ground black pepper, olive oil, tomato paste, whole italian tomatoes, drained , reserving juice, and chopped into 1/4 to 1/2-inch pieces1 hour 10 min, 19 ingredients
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Roman-Style Timbal: Timballo di Riso alla Romana (Mario Batali)extra-virgin olive oil and13 Moreextra-virgin olive oil, peeled plum tomatoes , crushed by hand, with their juices, salt and freshly ground black pepper, water, dried porcini , reconstituted in hot water and drained, chicken livers, fresh italian sausage , sliced into 1/4-inch moons, pancetta, cut into 1/4-inch dice, arborio rice, chicken stock, freshly grated parmigiano-reggiano, fresh flat-leaf parsley, finely chopped to yield 1/8 cup, eggs, bread crumbs2 hour 40 min, 14 ingredients
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Punch With Floating Worm Icecranberry juice, chilled, apple juice, chilled and3 Morecranberry juice, chilled, apple juice, chilled, carbonated lemon-lime beverage, chilled, gummy worms, ice cube , molds (halloween molds)15 min, 5 ingredients
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Honey-Glazed Beehive Cakecake flour , plus, cake flour, plus more for mold and21 Morecake flour , plus, cake flour, plus more for mold, baking powder, baking soda, salt, ground cinnamon, unsalted butter, softened, plus more for mold, light brown sugar, honey, vanilla, whole milk, room temperature, eggs, room temperature, cream of tartar, honey, unsalted butter, vanilla, water, sugar , sifted, yellow gel-paste food coloring, black gel-paste food coloring, marzipan or 1 oz almond paste, halved, blanched sliced almonds, toasted15 min, 23 ingredients
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White Barn's Inn Warm Chocolate Cakeeggs, egg yolks, sugar , plus for molds and4 Moreeggs, egg yolks, sugar , plus for molds, semisweet chocolate, unsalted butter , plus butter for molds, all-purpose flour, chocolate syrup40 min, 7 ingredients
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Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Gingerjapanese or cello cucumber , fluted and thinly sliced in ... and9 Morejapanese or cello cucumber , fluted and thinly sliced in 1/8-inch rounds, sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice, vinaigrette , recipe follows, sliced scallions, white part only, shiso leaves , cut into chiffonade, coarse salt, freshly ground white pepper, herb salad , recipe follows, croutons , recipe follows, special equipment : 1 ring mold, 3 inches in diameter, 1 1/2 inches deep10 ingredients
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Chocolate Candle Place Settings (Jacques Torres)white chocolate , tempered, cocoa butter, melted and3 Morewhite chocolate , tempered, cocoa butter, melted, bittersweet chocolate , tempered, candle molds (each mold has 3 parts - 2 candle pieces and a base), rubber stamps1 hour , 6 ingredients
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The Mercury’s Cobb Salad With Grilled Chickencobb salad with grilled chicken, mercury , in dallas and24 Morecobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.26 ingredients
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The Mercury’s Cobb Salad With Grilled Chickencobb salad with grilled chicken, mercury , in dallas and20 Morecobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)1 hour 30 min, 22 ingredients
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Fondant Dogwood Blossomscornstarch, white fondant, dogwood blossom cutter and4 Morecornstarch, white fondant, dogwood blossom cutter, blossom mold, green and gold luster dust, leaf mold, leaf cutter7 ingredients
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