Haven’t tried.
Wonder if Gorden Ramsey would approve!
- beef tenderloin
- butter
- sliced fresh mushrooms
- liver pate
- salt and pepper to taste
- red wine
Haven’t tried.
Could be used as an appetizer…but thinking more like a salmon patty to be used as a main meal.
- pepper
- salt
- garlic
Finally tried this…it was sooo Good. I purchased a rotisserie chicken from the grocery and deboned it, made it so easy!
- flour
- black pepper
- or less of minced garlic
- chicken broth
- butter or margarine
- Uncle Ben's Long Grain and Wild Rice
Serve warm with ice cream or whipped cream.
- -
- Sugar
- Flour
- Baking powder
- Salt
I used supposedly “mild” jalapenos and it was still really hot!!!
I will try a different recipe using more sugar as in the Pickled Banana Peppers in this book.
- BRINE:
- white vinegar 5% acidity
- distilled water
- pickling salt
- sugar
- -
- -
- Jalapenos
- Carrots
- Onions
- small slice garlic per jar
- -
- COME UP WITH YOUR OWN RATIO OF JALAPENOS TO CARROTS TO ONIONS.
- -
- canning and pickling salt
- distilled water
- vinegar 5% acidity
- BRINE:
- -
- -
- Jalapenos as needed to fill jars
Personally I like Butternut Squash better but both are good and easy to fix this way.
I would give butternut squash 4 stars…acorn squash 1 star.
- butter/margarine as needed
- brown sugar as needed
Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.
Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.
- chopped shallots
- sliced white button mushrooms
- tomato paste
- beef stock
- chopped leek
- all-purpose flour
Haven’t tried…but I want to.
Make ahead the Demi-Glace, recipe in this book.
- chopped fresh parsley
- dried bay leaf
- unsalted butter
- vegetable oil
- sliced white button mushrooms
- salt
- freshly ground black pepper
Haven’t tried.
Can use zucchini or yellow squash. Will be similar to a quiche.
- chopped parsley
- chopped celery
- biscuit mix
- eggs
- oregano
- pepper
- salt
- onion chopped
- grated cheese
- squash grated or shredded
- garlic powder