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Ingredients: 4 Ounce(s) chicken broth 163/2500 Pound(s) parmesan cheese 1/4 Quart(s) cotes du luberon 1 Bunch(s) tarragon 1 mixed color, cheese tortellini 217/10000 Pound(s) minced garlic 1/2 Pound(s) chicken breast 1/2 tomato 1 bell pepper, green 1 bell pepper, red 163/2500 Pound(s) flour, white Directions: 1. Put on water for tortellini. Cut chicken in to small strips and cook in a small amount of olive oil until done. Remove from pan. 2. Cut up green and red peppers and saute in olive oil until soft. 3. Cook the tortellinis by their instructions. 4. Start the cream of taragon sauce. Melt butter in sauce pan and saute garlic in it. Add the tarragon and cook until wilted. Add wine and chicken broth. Let simmer on low heat for 8-10 minutes or until desired consistency. Add haevy cream when the rest of the sauce is reduced by half. 5. In hot cast iron pan or bbq quickly saute 2 thick slices of tomato per person eating, should be slightly chared. 6. Combine the peppers, chicken and tortellinis with cream of tarragon sauce. Put slices of tomato on top and lightly sprinkle with fresh parsely for presentation. Serve with parmesan cheese.
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Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls 1959 city school sour cream coffee cake 1 1/2 c Cake flour 1/2 c Flour 1 ts Baking soda 1 ts Baking powder 1/2 c Butter 1 c Sugar 1 x Egg, lightly beaten 1 ts Vanilla 1 c Sour cream 1/4 c Flour 3/4 c Brown sugar Soursop ice cream Peel the soursop and place in a colander to remove seeds and secure pulp. Combine 2 cups soursop with the other ingredients. Mix well. Turn into either a conventional ice cream freezer or and ice cube tray and freeze. Yield 1 quart. From: Re Pistachio ice cream BLANCH the nuts by placing in a bowl for one minute and pouring boiling water over it ( the nuts should be out of the shells). Drain and peel. BLEND the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into New potatoes in dill cream sauce PLACE potatoes in large saucepan: add enough water to cover. 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Add 2 to 3 cups milk and eggs. Cook, stirring constantly, until thick (usually until it comes to a boil). Cool. Add vanilla. : Pour into freezer and add enoug All shook-up vanilla ice cream In a pint-size bag, mix milk, sugar and vanilla. Then seal. Fill gallon-size bag half full of ice and salt. Put sealed small bag in with the ice. Seal large bag. Shake the bag about 5 minutes until it becomes ice cream. Wipe the small bag off. Ope Wild strawberries and cream For the wild strawberry sorbet: In a saucepan, over medium heat, combine 2 pints of the strawberries, 1 cup sugar, orange juice and water. Bring the mixture to a boil. Cook for 4 minutes. Remove from the heat and cool. In a blender, puree the mixt Egg nog bavarian cream Soften the gelatin in the wine in a 2 cup glass measure. Place the cup containing the gelatin in a pan of water. Heat until the gelatin completely dissolves.Add the sugar and salt to the gelatin. 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Serve 2 scoops of ice cream into a bowl. Dip the large end of the ice cream cone into the sauce, about 1-inch deep. Press the cone into the top of one of the ice cream scoops, so it is wearing it like a hat. Pour some sauce o Asparagus with hazelnuts & tarragon vinaigrette Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. D Tiered crab and avocado salad with avocado cream Toss greens with half of avocado cream; divide half of greens among 6 plates. On top of the greens, divide half of the crab among the plates. On top of the crab, divide half the avocado slices. Repeat layers with remaining greens, crab and avocado. Gar