Free Recipes from Around the World! New Recipes Every Day!

Souffle Glace Aux Framboises

Servings: 8
Ingredients:

—————————ALMOND MERINGUE LAYERS—————————
2 ea Egg whites                        1/2 c  Sugar
2/3 c  Almonds, blanched, ground

———————————–MOUSSE———————————–3 c Raspberries, fresh OR 3 tb Water, cold30 oz Raspberries, frozen, 1 tb Syrup, corn, light– thawed, and drained 3 ea Egg whites– (liquid reserved) 1/2 ea Lemon, juice of1/2 c Sugar 2 c Cream, whipping
For Almond Meringue Layers:===========================
Line a baking sheet with parchment paper (or butter and flourit). (…)

Veal Stock - Master Chefs

Servings: 2
Ingredients:

2 tb Oil, vegetable                      4 ea Garlic, cloves, unpeeled
6 lb Bones, veal, meaty, OR              1 bn Parsley, stems
– combination of veal              2 c  Water, plus more as needed
– and beef bones                   2 md Tomatoes, fresh or canned,
2 md Onions, trimmed, quartered               – cored, coarsely chopped
– don’t peel                     1/2 ts Thyme, dried, or
2 lg Carrots, peeled, trimmed            3 ea Thyme, sprigs
– coarsely chopped                 2 ea Bay leaf
2 ea Celery, stalks, trimmed,            2 ea Cloves
– coarsely chopped               3/4 ts Salt, coarse
1 ea Leek, trimmed, halved               8 ea Peppercorns
– lengthwise, coarsely                  –
– chopped, (white and                   –
– green parts)

Preheat oven to 450 F. (…)

Puff Pastry - Master Chefs

Servings: 1
Ingredients:

4 c  Flour, all purpose                  1 lb Butter, unsalted, chilled,
1 1/2 ts Salt                                     – cut into pieces
1 c  Water, cold

This recipe produces a ‘double batch’ for most recipes in thedatabase. (…)

Duxelles Stuffing - Master Chefs

Servings: 6
Ingredients:

2 sm Brains, calf, (12 ounces)       2 1/2 c  Mushrooms, thinly sliced
1/4 c  Vinegar, wine, white (opt)               Pepper, ground (to taste)
1 ea Bay leaf                            2 tb Shallot, chopped
2 tb Butter, unsalted                    2 tb Parsley, chopped

For Duxelles Stuffing:======================
Soak the calf brains in a bowl of cold water with 2 tablespoonsof vinegar about 30 minutes. (…)

Medaillons De Veau En Croute

Servings: 1
Ingredients:

1 x  Quick Puff Pastry **                     –
1 x  Duxelles Stuffing **                     –

——————————-VEAL AND SAUCE——————————-1 1/2 lb Veal, loin, boneless, lean 2 c Veal Stock **Salt (to taste) 1 ea Egg yolk, beaten with 1Pepper, white (to taste) — teaspoon of cold water2 tb Butter, unsalted Watercress, sprigs3 tb Shallot, chopped — (garnish)1/2 c Wine, white, dry
** See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing. (…)

Sole A La Catalane

Servings: 4
Ingredients:

4 md Tomatoes, rips                      2 ea Sole, fillets, (about 6
14 tb Butter, unsalted, cut into               – ounces each), split
– pieces, plus more as                  – lengthwise
– needed                         1/2 c  Wine, white, dry
4 sm Onion, white, thinly                1 tb Parsley, chopped
– sliced                           1 tb Chives, fresh, chopped
2 tb Shallot, finely chopped

Preheat the oven to 300 F. (…)

Chicken Stock - Master Chefs

Servings: 4
Ingredients:

5 lb Chicken, parts, (backs,             2    Garlic, cloves, crushed
– necks, carcasses, and            1 bn Parsley, stems
– giblets), (no livers)            2    Thyme, sprigs, OR
2 lg Onions, coarsely chopped            1 pn Thyme, dried
2 md Carrots, peeled, trimmed            1    Bay leaf
– coarsely chopped               1/2 ts Salt, coarse
2 lg Celery, stalks, with leaves,        6    Peppercorns
– trimmed, coarsely chopped

Wash chicken parts well and place them in a large stockpot. (…)

Potage Au Potiron

Servings: 6
Ingredients:

1 ea Pumpkin, ripe, 8 to 10              6 c  Stock, chicken **
– inches in diameter                    Salt (to taste)
8 tb Butter, unsalted                         Pepper, white (to taste)
1 md Onion, chopped                      1 ea Bread, French, 10′ long,
2/3 c  Wine, white, dry                         – thinly sliced OR
2 sm Turnips, white, peeled              2 ea Bread, rolls, with crust
– and sliced                            – thinly sliced
1 ea Carrot, peeled, sliced            1/2 c  Cream, whipping

** See recipe for Chicken Stock. (…)

Fresh Grapes In Grappa

Servings: 1
Ingredients:

1 1/2 lb Grapes, ripe                    2 1/2 c  Grappa OR
1/3 c  Sugar                           2 1/2 c  Brandy

Choose the largest and firmest grapes and clip off leaving alittle of the stems attached to each. (…)

Fresh Cherries In Grappa

Servings: 1
Ingredients:

1 1/2 lb Cherries, ripe                  2 1/2 c  Grappa OR
1/3 c  Sugar                           2 1/2 c  Brandy

Choose the largest and firmest cherries and clip off leaving alittle of the stems attached to each. (…)