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Ingredients: 1 Brocolli;bunch, medium cut into small florets 1/2 Pound(s) Crab meat;fresh or frozen trimmed of cartilege 3 Eggs 3/4 Cup(s) Whipping cream 3/4 Cup(s) Milk salt & ground white pepper 1 Pinch(s) Nutmeg, ground 1/2 Cup(s) White wine 1 Shallot, dry;finely chopped 1 Cup(s) Butter; cut in pieces 1 Lemon;juice of Directions: In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St.Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted water just until tender-crisp; drain. nerously brush 6 to 8 ramekin or custard cups with melted butter. Divide crab meat with brocolli among the ramekins. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.) Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce. Lemon Butter Sauce: In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time. MAKES: about 1 1/2 CUPS SAUCE
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Stir in parsley, lemon peel and pepper; cover. Let stand 5 minutes. Sprinkle wi Barbeque sauce - french Saute Onions or shallots in a little corn oil until cooked but not browned. Add remaining ingredients. Simmer for 10 minutes. Cool and serve or serve hot. Red sauce 1. Chop the onion, carrot, and celery in a food processor 2. Heat the olive oil in a medium pan, and add the garlic (thinly sliced). Stir for 1-2 minutes 3. Add chopped veg and fresh herbs, reserving some to garnish. Cook over low heat, 5-7 minutes until Supreme cheese sauce 1. Saute garlic, onion and mushrooms in butter. 2. Combine vegetables, cheese sauce, white wine and parsley. Heat to serving temperature. Place on warm steam table for holding. Makes 16 2 ounce servings Source: Carnation Company -- --- Fat-free fudge sauce In a medium saucepan, combine the cocoa and the coffee or water. Beat with a whisk until the cocoa is smooth and all the lumps have dissolved. Whisk in the condensed milk, corn syrup and raspberry vinegar. Heat over low heat until warm, stirr Enchilada sauce Saute onions and garlic in oil. When tender, add to boiling broth. Mix all other ingredients with chili sauce to make a heavy paste. Reduce with some of the broth to pouring consistency, to avoid lumping, and gradually stir into hot broth. Stir 5 minutes, Cauliflower with cheese sauce Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add cauliflower. Cover and heat to boiling. Cook until tender, 20 to 25 minutes; drain. Melt butter in 8-inch skillet over low heat. Stir in flour, mustard, salt and pepper. Apple butter pumkin pie Thoroughly combine pumpkin, apple butter, brown sugar, salt and cinnamon. Blend in eggs, evaporated milk and milk. Turn into unbaked pastry shell. Bake in 400' oven for 45-50 minutes or until knife inserted just off-center comes out clean. Cool and Crab dip old bay recipe hot Preheat oven to 350 F. Combine mayonnaise, ? cup cheese, Old Bay, Worcestershire sauce and mustard; fold in crab meat. Spoon mixture into 1 quart casserole dish and top with remaining cheese. Sprinkle with a dash of Old Bay on top. Bake 15 minutes or unti Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature Tahini sauce Put all ingredients in a bowl and mix well. Pecan chicken with mustard sauce Pound chicken breasts to flatten. Sprinkle with salt and pepper. Melt 6 tablespoons butter in small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard. Dip each piece of chicken into mustard mixture. Coat each with gr Wine marinade or basting sauce for beef Combine all ingredients in a covered container. Marinate steaks for 3 hours (6 hours if refrigerated). Marinade can also be used as a basting sauce when grilling. If you are rotissing a beef roast, marinade can be used as a basting sauce. Pl Apple butter #5 Combine apples and cider in a large kettle, bring to boil, and simmer, covered, until apples are soft. Pass through a food mill or puree in a blender or food processor. Combine strained applesauce with remaining ingredients in kettle. Bring to a boil, st Galaktoboureko – milk custard dessert Preheat the oven to 350°F. Sift the semolina, cornstarch, 1 cup sugar and salt together. In a large heavy saucepan boil the milk, stirring frequently to ensure it does not burn. Gradually add the semolina mixture to the boiling milk, stirring continuously Impossible peanut butter cookies Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on Kangaroo strips with bok choy and chilli black bean sauce Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 seconds until aromatic. Add the brown rice wine and redu Apple brown betty with brandy butter Heat oven to 375F degrees. Grease a 2 1/2 quart casserole dish. In a skillet, using moderate heat, melt butter. Add bread cubes, and mix lightly in butter. Spoon 1/3 of bread cubes into the casserole dish. Using a large bowl, toss sliced apples, brown sug Raspberry melba sauce In a small saucepan, combine raspberries and 1 tb of the water. Bring to a boil. Reduce heat and simmer until the berries start to fall apart. Dissolve the cornstarch in the rest of the water. add to berries and cook until mixture thickens, abo Wild mushroom and crab soup with dumplings Preheat the fryer. In a saute pan, heat the olive oil. When the oil is hot, saute the onions and mushrooms for 1 minute. Stir in the shallots, garlic, and celery and saute for 30 seconds. Season with salt and pepper. Stir in the stock and bring up to a bo Lemon barley water Put the barley & water into a pan, bring to a boil & then cover & simmer for 30 minutes. Strain the liquid into a large jug. Peel the lemons very thinly without any white pith. Remove the pith from the lemons & slice the fruit Filet mignon with green peppercorn cream sauce Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium rare. Transf Tomatillo-papaya sauce From Casa Madrona Restaurant in Sausalito, Calif. Simmer tomatillos in stock until tender. Saute cilantro and chopped green onion tops briefly in 1 Tbsp. safflower oil. Mix all ingredients in blender and puree until smooth. Strain and season to Lentil nut loaf with red pepper sauce Preparation: Chop the onion and peppers : Peel and slice the tomatoes for the loaf : Peel, seed and chop the tomatoes for the sauce : Crush the garlic clove 1 Place the lentils in a pan and cover with cold wa Frozen graham custard Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled m Chicken with mustard and wine sauce Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 min Spicy crab soup Special equipment: a wide 8- to 10-qt heavy pot with a tight-fitting lid; kitchen shears; cheesecloth Cook and clean crabs: Bring water to a simmer in pot and add crabs using tongs. Cover pot and cook over high heat until crab shells are bright red, 5 to Winter banana pudding with caramel sauce Preheat the oven to 180 C. Line the base of a deep 21cm round cake tin with baking paper. Place the bananas in a saucepan with the water. Bring to the boil, stirring, then remove from the heat and stir in the baking soda. Cool. Cream the butter. Habanero pepper sauce Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the mixture and the chiles in a blender, and puree the mixture u Crab & asparagus soup (queensland) In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradual Lemon asparagus and carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium 238mg Potassium . Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till c Lemon chicken with noodles Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Meanwhile place the chicken breasts between sheets of was paper and pound lightly with a mallet to an even thickness. In a small shallow container