Free Recipes Archive
Yield: About 3 3/4 cups chocolate hazelnut milk (or 3 2/3 cups toasted hazelnut milk, without the chocolate). 2 cups (10 ounces or 285 grams) hazelnuts 3 1/2 cups (830 grams) water, plus more for soaking 1 1/4 cups (7 Read More …
Makes 8 servings 1/4 cup buttermilk 1/2 cup liquid egg substitute 2 teaspoons white wine vinegar 1 clove garlic 1/2 teaspoon salt 1/16 teaspoon black pepper, coarsely ground 1 dash cayenne pepper 1-1/2 cups apple juice 1/4 cup low fat Read More …
7-8 cups mixed greens, torn into bite size pieces 2 green onions, chopped 1/4 cup chopped celery 1 cup drained Mandarin oranges Parsley dressing: 1/2 cup salad oil 1/4 cup chopped parsley 2 tablespoons sugar 2 tablespoons cider vinegar Salt Read More …
Yield: 6 servings 4 Garlic cloves, minced 1 teaspoon Salt 2 sl Firm white bread, crusts off soaked in hot water and squeezed dry 1 c Hazelnuts, toasted and skinned 1/3 c Fresh lemon juice 1/3 c Olive oil 1/2 Read More …
4 oz shelled hazel nuts 4 oz butter water Place the nuts in a gentle oven till the skins can easily be removed. Pound the skinned nuts in the mortar with the butter and a little water. Rub through a Read More …
1-1/4 cups hazelnuts with skins, (about 6 ounces), toasted 1-1/4 cups all-purpose flour 1/2 cup plus 2 tablespoons sugar 1-1/4 sticks unsalted butter, melted and cooled (10 tablespoons) 4 ounces fine-quality bittersweet or semisweet, (not unsweetened) chocolate 1 tablespoon vegetable Read More …
Serving Size : 180 2 large eggs 1/2 cup sugar 1-1/2 Tablespoons instant coffee powder 1 cup flour 1/2 cup hazelnuts, chopped fine Heat oven to 375 degrees. Line a cookie sheet with foil. Beat eggs, sugar and coffee granules Read More …
11 ounces Semisweet baking chocolate 1/2 lb Butter, room temp 2 eggs 1/3 cup sugar 3 tablespoons brandy 7 ounces PEAK FREEN SWEET-MEAL BISCUITS, coarsely chopped 1/2 cup whole toasted hazelnuts 1/2 cup Whole toasted hazelnuts In top of double Read More …
Makes 8 servings Preparation time: 15 minutes Cook time: 28 to 38 minutes 2 Lamb racks, frenched salt and pepper to taste 1 tablespoon olive oil 1/3 cup hazelnuts, toasted and skins rubbed off in cloth 2 tablespoons Dijon-style mustard Read More …
1 lb. beef top round, cut in thin strips 3 tablespoons teriyaki sauce 2 tablespoons oil (divided) 2 teaspoons cornstarch 1 green pepper, cut into 3/4-inch slices 2 carrots, sliced (precooked tender crisp) 6 green onions, cut into 2-inch slices Read More …
12 artichokes, small size (2 per serving, depending on size) 1/2 cup olive oil 1-1/2 cups red onions, bite-size pieces 1-1/4 cups hazelnuts, coarsely chopped 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 cup dry white wine Read More …
3/4 lb. well-trimmed beef top sirloin steak, (cut into thin slices, about 1-inch) 1-1/2 tablespoons soy sauce 1 teaspoon powdered ginger 1 tablespoon vegetable oil 2-1/2 cups small broccoli florets 1 red bell pepper, cut into short, thin strips 2/3 Read More …
2 tablespoons sugar 1/4 teaspoon pepper 1/2 cup soy sauce 1-12 lbs. boneless lean beef steak (such as sirloin) 1/2 cup roasted and chopped hazelnuts 2 tablespoons salad oil 2 cloves garlic, minced 2 teaspoons grated fresh ginger 2 onions, Read More …
1/2 pound Brussels sprouts 1/4 cup hazelnuts 3 tablespoons butter 2 slices bacon sea salt and pepper Trim and clean the sprouts, removing any yellow leaves and slice stem to top about 1/4 inch thick. Chop nuts in a food Read More …
oil; for greasing 75 g butter 95 g plain flour; sifted pinch salt 3 eggs; beaten 75 g toasted hazelnuts; skinned, coarsely chopped FILLING: 300 ml double cream 1 tablespoon icing sugar; sifted 75 g toasted hazelnuts; skinned, coarsely chopped Read More …
1/2 lb hazelnuts; finely chopped 1-1/2 cup vodka 1/3 cup sugar 3 tablespoon water 1 teaspoon vanilla extract n a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, Read More …
1 1/2 teaspoons active dry yeast 2-1/4 cups bread flour 3/4 cup whole-wheat flour 2 tablespoons wheat germ 3 tablespoons dry milk powder 1/4 cup sugar plus 2 tablespoons 3 tablespoons anise or fennel seed 3 tablespoons vegetable oil 1 Read More …
4 cups chicken broth 1 cup lentils 1/2 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 2 garlic cloves, finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon fenugreek seed 1/4 teaspoon ground cumin 2 cups water 1 Read More …
Classic brittle trades in its peanuts for hazelnuts. Make this easy candy in the microwave to cut down on time and clean-up. 1 cup chopped hazelnuts 1 cup granulated sugar 1/2 cup light corn syrup 1/2 teaspoon salt 1 tablespoon Read More …
1 1/2 cups hazelnuts, toasted and skinned 3 large egg whites, at room temperature 1/2 cup granulated sugar 1 teaspoon ground cinnamon 6 ounces bittersweet chocolate, melted and cooled Preheat the oven to 325*F (160*C). Line two baking sheets with Read More …
Serving Size : 4 Ravioli: 2 butternut squash, halved and seeded 1 Pinch cinnamon 1 Pinch nutmeg 1 tablespoon finely chopped orange zest 2 teaspoons chipotle puree 1/4 cup finely chopped parsley 1/4 cup finely grated Parmesan cheese Salt and Read More …
Pastry Chef Jose Luis Flores of OLA – Miami, FL Yield: 22 Servings Hazelnut ice cream: 16 ounces heavy cream 16 ounces milk 5 ounces sugar 1 ounce glucose 2-1/2 ounces hazelnut paste 8 egg yolks, beaten Meringue: 2 cups Read More …
Source: Chef Calvert Johnston – Blues Alley, Norfolk, VA Truffles 1 pound bittersweet or semi-sweet chocolate, chopped 1/2 cup water 2/3 cup chambord or raspberry liqueur 2/3 pound unsalted butter, diced 2 large egg yolks 1 cup toasted and finely Read More …
This rich pound cake combines the distinct flavor of hazelnuts with rich chocolate. You can either use raw filberts, which you will have to roast and skin yourself, or purchase roasted hazelnuts for sale commercially. If you find this pound Read More …
2 Whole chicken breasts (skinned and boned), cut into narrow strips 2 tablespoon Oil 1 lg Red pepper; cut into strips 1/2 lb Mushrooms, sliced 1 cup Sliced celery 6 oz Pea pods 6 Green onions; sliced 3/4 cup Chicken Read More …
4 egg whites pinch salt 1-1/4 cups castor sugar 90g ground hazelnuts 1 teaspoon vinegar 1/2 teaspoon vanilla 185g dark chocolate 1/4 cup water 1 cup cream 1 punnet strawberries 1-1/2 cups cream, extra Beat the egg whites with salt Read More …
Look for chocolate-hazelnut spread near the peanut butter in your supermarket. Use the spread for both the filling and icing on this coffee cake. 2/3 cup milk 1 egg 3 tablespoons margarine or butter, cut up 2 tablespoons water 3 Read More …
Chef Gianluca Fusto 250g Caster sugar 250g Petra 1 flour 250g Pariani hazelnut flour 250g 82% M.G butter 5g Sea salt Sift all the powdered ingredients. Add the diced cold butter, amalgamating everything with the leaf in the planetary mixer. Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Leeks: * 2 leeks, trimmed and washed * 2 Tablespoons butter * 2 sprigs thyme Pigeon: * 2 whole wood pigeon breasts on the bone * 3 Tablespoons butter Read More …
Pastry Chef Jose Luis Flores of OLA – Miami, FL Yield: 22 Servings Hazelnut ice cream: 16 ounces heavy cream 16 ounces milk 5 ounces sugar 1 ounce glucose 2-1/2 ounces hazelnut paste 8 egg yolks, beaten Meringue: 2 cups Read More …
12 artichokes, small size (2 per serving, depending on size) 1/2 cup olive oil 1-1/2 cups red onions, bite-size pieces 1-1/4 cups hazelnuts, coarsely chopped 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 cup dry white wine Read More …
1/2 pound Brussels sprouts 1/4 cup hazelnuts 3 tablespoons butter 2 slices bacon sea salt and pepper Trim and clean the sprouts, removing any yellow leaves and slice stem to top about 1/4 inch thick. Chop nuts in a food Read More …
1 round brie; 8 oz HAZELNUT PEAR TOPPING 1/2 very ripe pear; chopped 1/4 cup chopped toasted hazelnuts 1 tablespoon packed brown sugar 1 teaspoon hazelnut liqueur Try this perfect-match combination or one of the five easy, delectable variations below. Read More …
12 artichokes, small size (2 per serving, depending on size) 1/2 cup olive oil 1-1/2 cups red onions, bite-size pieces 1-1/4 cups hazelnuts, coarsely chopped 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 cup dry white wine Read More …
1/2 pound Brussels sprouts 1/4 cup hazelnuts 3 tablespoons butter 2 slices bacon sea salt and pepper Trim and clean the sprouts, removing any yellow leaves and slice stem to top about 1/4 inch thick. Chop nuts in a food Read More …
Serving Size : 4 Ravioli: 2 butternut squash, halved and seeded 1 Pinch cinnamon 1 Pinch nutmeg 1 tablespoon finely chopped orange zest 2 teaspoons chipotle puree 1/4 cup finely chopped parsley 1/4 cup finely grated Parmesan cheese Salt and Read More …
Chef Gianluca Fusto 250g Caster sugar 250g Petra 1 flour 250g Pariani hazelnut flour 250g 82% M.G butter 5g Sea salt Sift all the powdered ingredients. Add the diced cold butter, amalgamating everything with the leaf in the planetary mixer. Read More …
Yield: 6 servings 4 Garlic cloves, minced 1 teaspoon Salt 2 sl Firm white bread, crusts off soaked in hot water and squeezed dry 1 c Hazelnuts, toasted and skinned 1/3 c Fresh lemon juice 1/3 c Olive oil 1/2 Read More …
1-1/2 cups bread flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 1 cup dried cranberries, dried pitted cherries, or snipped dates 1/2 cup dried blueberries or raisins 1/3 cup chopped hazelnuts Read More …