843 waterzooi poulet belgian Recipes

fresh dill sprigs, canola or light olive oil, rice or white wine vinegar, granulated sugar, dijon mustard, salt and freshly ground pepper, heads belgian endive, english cucumber, sliced radishes, butter lettuce leaves

sugar, juice of 1 lemon, bosc pears, peeled, crumbled stilton cheese, natural cream cheese (such as gina marie), softened, champagne vinegar, honey to taste, fresh chopped thyme leaves, extra virgin olive oil, corn oil, kosher salt and white pepper to taste, organic mache lettuce, heads white and red belgian endive, leaves separated, fresh chives, walnuts, toasted and chopped

heads white or red belgian endive (4 to 5 oz. each), olive oil, salt and pepper, butter, all-purpose flour, milk, ground nutmeg, shredded gruyere or swiss cheese (3 oz.)

heads fennel with stalks (each 3 to 3 1/2 in. wide ), heads belgian endive (about 4 oz. each), butter or olive oil, sliced prosciutto, all-purpose flour, fat-skimmed chicken broth, whipping cream, gorgonzola or dolce cheese, crumbled (about 3/4 cup)

whole chickens, salt and pepper, bay leaves, fresh parsley, dried thyme, unsalted butter, onions, coarsely chopped, chicken broth, carrots, peeled and sliced into 1/4-inch rounds, leeks, rinsed well, white parts only, sliced into 1/2-inch rounds, celery ribs, sliced into 1/2-inch rounds, baking potatoes, peeled and cut into 1/2-inch cubes, heavy cream, egg yolks, minced fresh parsley

stewing hen or capon (or 2 3-lb fryers), cut into serving pieces, with giblets, butter, softened, leeks, cut in big chunks, celery stalks, cut in big chunks, carrots, cut in big chunks, onions, peeled and stuck with 2 cloves each, bouquet garni of 6 sprigs parsley ; 1/2 tsp thyme; 1/4 tsp nutmeg; 10 peppercorns; and 1 bay leaf (wrap these in tin foil and pierce all over with a fork), chicken stock, dry white wine, juice of 1 lemon, egg yolks, heavy cream, garnish: 1 lemon , sliced into 8 paperthin slices, 2 tbsp minced parsley

hot italian sausage links, casings removed, cream cheese, softened, freshly grated parmesan cheese, egg yolk, dried oregano, garlic powder, worcestershire sauce, skinless, boneless chicken breast halves - pounded thin, butter, melted, italian seasoned bread crumbs

olive oil, butter, balsamic vinegar, dijon mustard, garlic, chopped, skinless, boneless chicken breast halves, pounded flat, chicken stock, shallot, chopped, cremini mushrooms, chopped, chicken stock, herbes de provence, crumbled, balsamic vinegar, salt and ground black pepper to taste, provolone cheese, halved

bone-in chicken breast halves, with skin, condensed cream of mushroom soup, mushrooms, with liquid, sour cream, cooking sherry, paprika

color peppercorns, black peppercorns, dried bay leaves, chopped, dried lemon peel, dried shallots, roasted freeze-dried garlic, anise seeds, coriander seeds, crushed red pepper flakes, allspice berries, sea salt, belgian ale (recommended : duvel), brown sugar, sea salt, grape seed oil, malt vinegar, chopped fresh tarragon leaves, whole allspice berries, several grinds pete s american bbq , recipe follows, center-cut boneless pork loin, cut into 1-inch chops, apple wood chunks, fresh rosemary, water pan , for catching drips

butter, flour, milk, heated, dijon mustard, granulated garlic, shredded swiss, divided, belgian endives, swiss, kosher salt and freshly ground black pepper, deli ham, vegetable cooking spray, chopped fresh parsley, for garnish, special equipment : small rectangular baking dish

baby spinach, heads belgian endive, oranges (4 sliced, 2 juiced )., sugar, toasted walnuts, gorgonzola cheese

heads purple belgian endive, rice wine vinegar, fresh lump crabmeat, minced fresh tarragon, extra virgin olive oil, mayonnaise, capers chopped, drops tabasco sauce, fresh lemon juice, salt, freshly-ground black pepper

heads (1 1/4 to 1 1/2 lb. total) belgian endive, rinsed and drained, gorgonzola or other blue-veined cheese

shelled cooked tiny shrimp, rinsed and drained, wasabi paste or prepared horseradish, chopped pickled ginger, seasoned rice vinegar, chopped green onion, belgian endive, coarse-ground pepper

butter, carrots, peeled and diced, leeks, chopped, rinsed and dried, all-purpose potatoes, peeled and diced, salt and white pepper, chicken stock or broth, fresh bay leaf or 2 leaves dried, fresh parsley , plus a handful chopped for garnish, fresh thyme, boneless, skinless chicken breasts , 8 oz, heavy cream, egg yolk, crusty baguette, warmed , for passing

chicken, cut serving pieces, with giblets, butter, softened, leeks, cut big chunks, celery ribs, cut big chunks, carrots, cut big chunks, onions, peeled (each stuck with 2 whole cloves), parsley sprigs, thyme, nutmeg, peppercorns, bay leaf, chicken stock, dry white wine, lemon, juiced, egg yolks, heavy cream, lemon slices, paper -thin, parsley, minced

olive oil, onions, finely diced, garlic, minced, saffron, dry white wine, fish stock, fish, sliced into 2cm dice, mussels , scrubbed and de-bearded, prawns, carrot , julienned, leek , julienned, tomato, blanched, peeled, de-seeded and julienned, celeriac , julienned, spring onions , cut at a sharp diagonal into 6mm lengths, potatoes, red, quartered and boiled in unsalted water for 6 minutes, parsley, chopped, tarragon, chervil, salt & freshly ground black pepper, to taste