RECIPE 0: A new feature on the site

RECIPE 0: A new feature on the site

Last year, we took a look at all the dinners I ate — each and every night of the year — and that experiment seemed to go very well. This year, I’m going to post a recipe each-and-every week. The recipes will come from different sources,…

RECIPE 1: Hollandaise Sauce — Bittman

RECIPE 1: Hollandaise Sauce — Bittman

Our very first recipe for 2007 is for a very easy, tasty Hollandaise Sauce from Mark Bittman. His method turns the difficult classical preparation of this sauce on its ear. This is the fool-proof way to prepare Hollandaise! -= Exported from BigOven =- Hollandaise Sauce…

RECIPE 2: African Peanut Soup

RECIPE 2: African Peanut Soup

  -= Exported from BigOven =-African Peanut Soup A spicy-sweet contrast make this soup a special treat. A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.…

RECIPE 3: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

RECIPE 3: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

                        -= Exported from BigOven =-         Milk Chocolate Mousse Cake with Hazelnut Crunch Crust Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. DO-AHEADS: Cake layer, 1 day; assembled cake,…

RECIPE 4: Meat Sauce — New Professional Chef

RECIPE 4: Meat Sauce — New Professional Chef

                      -= Exported from BigOven =-                    Meat Sauce — Professional Chef The classic “spaghetti” sauce loved by children and adults; this sauce also works well with lasagna and heavier pasta dishes. Recipe By: THE NEW PROFESSIONAL CHEF, page 539 Serving Size: 2 Cuisine: Italian…

RECIPE 5: Mini White Castles

RECIPE 5: Mini White Castles

                      -= Exported from BigOven =-                           Mini White Castles Recipe By: Joan Fisher at University of Cincinnati Serving Size: 30 Cuisine: Main Ingredient: Categories: Easy, Sandwiches, Appetizers -= Ingredients =- 1 1/2 pound Ground Chuck 1 package Lipton Onion Soup Mix 3 ea 20…

RECIPE 6: Shrimp Volavent

RECIPE 6: Shrimp Volavent

                      -= Exported from BigOven =-                            Shrimp Volavent Recipe By: Doug Johnstone, CEC Serving Size: 12 Cuisine: Main Ingredient: Categories: Hors dOeuvres, Appetizers -= Ingredients =- 2 each sheets Puff Pastry 1 large Egg 2 tablespoon Heavy Cream 36 large Shrimp ; Peeled And…