Free Recipes Archive
for the caramel sauce: 4 tablespoons butter 1/2 cup brown sugar 1/4 cup heavy cream for the vanilla sauce: 2 egg yolks 2 tablespoons sugar 1 cup milk 1/2 vanilla bean, split and scraped for the french toast 1 jumbo Read More …
2 cups mascarpone cheese 3 tablesp. coffee liqueur 3 cups heavy cream 1 teaspoon instant coffee 1/4 cup powdered sugar 1 10 in sponge cake 1/2 teaspoon vanilla extract 1/4 cup cocoa powder combine mascarpone cheese , cream, sugar vanilla, Read More …
from Grand Floridian 1 cup semisweet chocolate (or an 8-ounce block) 2 tablespoons brewed coffee 4 eggs 2 egg yolks 2 tablespoons granulated sugar 1/2 cup heavy cream, whipped serves 6 Preheat oven to 225°. In a double boiler, melt Read More …
1 red onion, chopped 1 yellow or green bell pepper, chopped 1-1/2 pounds boneless turkey, finely chopped 1 cup bottled chili sauce (or ketchup) 1 garlic clove, crushed 1 teaspoon Dijon-style mustard 1/4 teaspoon salt 1/8 teaspoon pepper 6 French Read More …
2 cups clam broth or juice 1 tablespoon sweet butter 1 teaspoon celery salt 1 teaspoon Worcestershire sauce 6 extra select shucked oysters with juice 2 tablespoons sweet chili sauce 2 cups half-and-half 1 slice white toast Pinch sweet Hungarian Read More …
Source: Chef Hans Burtscher of the Grand Hotel – Mackinac Island, Michigan 3 teaspoons olive oil 20 medium shrimp, peeled and deveined 2 diced shallots 1 tablespoon diced pickled ginger 3 tablespoons green peppercorns packed in brine, drained 1 clove Read More …
Yields 4 servings 3 tablespoon butter 1 teaspoon vanilla 2 tablespoon flour 1/2 cup Grand Marnier 2/3 cup milk 5 eggs, separated 1/2 cup sugar 6 to 8 lady fingers 1/4 teaspoon salt Melt butter, blend with flour. Gradually add Read More …
2 cups Thinly sliced kumquats 2 cups Navel oranges, seed, chop 7 cup Water 1 teaspoon Grated fresh lemon rind 3/4 cup Grand Marnier 1 each Sugar equal to cooked fruit Place kumquats, oranges, and water in glass bowl. Cover Read More …
Chowders are simple soups – usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar Read More …
1 1/4 cups orange juice 1/4 cup Grand Marnier liqueur 3/4 cup vegetable oil 2 cup chopped cranberries 2 1/2 cups all-purpose flour 1 cup whole wheat flour 1 1/2 cups granulated sugar 2 tablespoons baking powder 1/2 teaspoon salt Read More …
2 Cups Graham wafer crumbs 1 Cup Coconut, unsweetened, flaked 1/2 Cup Pecans; toasted, chopped 2/3 Cup Butter 1/3 Cup Cocoa powder, unsweetened, sifted 1/4 Cup Sugar, granulated 1 Egg, beaten Grand Marnier Layer: 2 Cups Icing Sugar 1/4 Cup Read More …
Mousse-filled cake bombes are glazed with ganache and served with orange-foster caramel sauce and a banana-topped puff-pastry crisp. The rich chocolate cake is cut open to reveal its banana mousse filling. The orange flavor that brightens the dessert comes from Read More …
(serve with Root vegetables and sugar snap peas) 4 duck breasts 2 tablespoons soy sauce 1/2 teaspoon crushed black peppercorns 1/2 teaspoon crushed coriander seeds SAUCE 2 tablespoons sugar 2 tablespoons balsamic vinegar 2 tablespoons soy sauce 1 cup orange Read More …
Makes 4 servings 2-pound ducklings, boneless breast, 2 each Grand Marnier Peach Sauce (recipe below) Prepare the sauce and keep warm. Remove the duck breasts from the package and place them on a cutting board, meat-side up. Cut each breast Read More …
Yield: 8 Servings FOR TORTE 8 oz Ghirardelli Semi-Sweet Chocolate 1/2 cup Butter 3/4 cup Sugar, divided 6 Egg yolks 2 tablespoons Grand Marnier (orange liqueur) 1/2 teaspoon Vanilla 1-1/3 cups Very finely chopped pecans 1/4 cup Dry bread crumbs Read More …
The Moscow Times Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick. Chestnut Savarin: 300g chestnut puree 10g vanilla essence 120g powdered sugar 50g Captain Morgan dark rum 250g 35 Read More …
Perfect as a glaze for any poultry dish, or a dipping sauce for Rangoon’s or spring rolls. The jalapeno gives it a kick! Makes 4 servings 1 12-ounce can peach preserves 2 tablespoons tomato paste 1/2 each jalapeno, seeds and Read More …