
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 72 |
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'
ll be ready when the sauce and
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Nutty cheese brulee * Ice cream toppings can be one of the following: strawberry,
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Place the Brie or Camembert cheese in the center of a nonmetal plate or
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salt, and pepper for 10 seconds. Slowly add the oil in a thin stream,
processing until smooth. Add the bleu cheese and process for 5 seconds.
Refrigerate until ready to serve. Baked pasta with chicken sausage 1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minu Sesame-cheese casserole bread Heat oven to 350 degrees. Grease 2 quart casserole; sprinkle sesame seed
evenly on bottom and side. Beat egg in large mixer bowl on low speed. Beat
in remaining ingredients on medium speed 30 seconds. Pour into casserole.
Bake until wooden pick Shrimp balls In a deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375F
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combine shrimp, water chestnuts, cornstarch, onions, sherry, gingerroot
and salt; process until finely chopped Cheese crisps In large bowl, combine the cheese, butter and salt. Add the flour and mix
thourghly. Roll into small balls. Place the balls on an oiled cookie sheet
and flaten.
Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get
browned. Taste Cheese dill bread ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a
lightly floured work space. Knead until well mixed, adding small amounts of
flour, as needed, to keep the dough from sticking. Form into a log about 9
inches long. Put log o |
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