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Ingredients 300 grs walnuts grounded + 6 walnut halves 375 grs sugar 8 eggs cocoa powder 100 grs mascarpone Preparation Beat the sugar and the egg yolks until creamy. Beat the egg whites until stiff. Addwalnuts to sugar and yolks, then the egg whites. Put in individual buttered and floured ramekins and cook in medium temperature pre-heated oven for 10 minutesso it remains a litlle moist. Dress a plate with some cocoa powder, put one cake on it, dress with a a half walnut and a dollup of mascarpone....

Ingredients 1 1/2 cups wheat berries or pearl barley 1/2 cup fresh lemon juice 2 tablespoons Dijon mustard 2 tablespoons honey 4 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil 1 small fennel bulb, cut into 1/4-inch dice 4 medium cucumbers, peeled, seeded, and cut into 1/4-inch dice 2 celery stalks, cut into 1/4-inch dice 6 scallions, thinly sliced (about 1 cup) 1/3 cup chopped fresh flat-leaf parsley...

Ingredients Frozen Cream 1 8 oz package of cream cheese, room temp 1/2 cup of whipping cream 3/4 cup powdered sugar, sifted 3 oz white chocolate, melted and slightly cooled Topping 1 12 oz bag of frozen raspberries 1/3 cup of sugar Fresh mint leaves Preparation Line six 1/2 cup molds with double thickness of dampened cheesecloth, extending enough beyond edges to enclose filling completely. Using electric mixer, beat cream cheese with 1/2 cup cream and powdered sugar in large bowl until fluffy....

Ingredients Whole (black) masoor dal - 1 cup Onion - 1 Tomato - 1 Green chillies - 3 Garlic - 5-6 Ginger-garlic paste - 1 tp Turmeric powder - half tp Red Chilly powder - half tp Coriander Powder - half tp Asafoetida - a pinch Jeera (Cumin seeds) - 1 tp Curry leaves - 2 sticks Salt to taste Preparation Soak the masoor for half an hour. Transfer it to a cooker....

Ingredients Preparation Eggs are safe for beverage use if they are handled properly: Mix the egg with the spirit before adding the other ingredients, and if you handle the eggshells, wash your hands before handling the other ingredients.

Ingredients 9 tablespoons unsalted butter, room temperature, plus more for pan 2 1/4 cups all-purpose flour, plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon coarse salt 1 cup plus 1 teaspoon sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup buttermilk, room temperature 1/4 teaspoon finely grated lemon zest Lemon Cream Cheese Frosting 1 pint blueberries, for serving (optional) Preparation Preheat oven to 350 degrees....

Ingredients Vegetables: 2 large carrots, sliced 1 bulb of fennel,sliced 2 stalks celery, sliced 2 cups small button mushrooms 6 large tomatoes, halved 1 large sweet onion, halved 1 each red and orange pepper 1 jalapeno 2 ears of corn, soaked, silk cut off Chili Paste: 2 dried chilis 6 sundried tomatoes 2 cloves garlic 1 tsp. fennel seeds 2 tsps. oregano 1 28 oz. can crushed tomatoes 1 19 oz....

Ingredients 2 tsp Whole Cumin seed 1 tsp Black Peppercorn 1/4 tsp Ground Cardamom seed 1 Stick of Cinnamon (3" piece) 2 tsp Whole Black Mustard seed 1 tsp Whole Fenugreek seed Preparation Grind all ingredients in a clean coffee grinder to a fine powder. Store in airtight container up to 1 month.

Ingredients Serves four: Four ahi tuna steaks(sushimi grade). Four tbsp softened butter. Four tsp wasabi paste(japanese horseradish paste). One third cup roasted sesame seeds. Two tsp peanut oil. Preparation Mix softened butter and two tsp wasabi paste. Separate into four patties and refrigirate for at least 1/2 hour or untill hardened. 2.Coat the four ahi steaks with the remaining wasabi paste - use additional paste if needed to completely cover both sides of the fish....

Ingredients Chinese dumpling wrappers Cream cheese Spinach (fresh) Ginger (fresh) Peas (frozen) Apples Preparation Cut up the ginger, spinach and apples. Mix in some peas and cream cheese. Put a small spoonful of the mixture in the center of the dumpling wrapper. Fold and seal. Put in a pot of boiling water and boil for 3-4 minutes.

Ingredients • 1 cup wheat berries • 1/4 teaspoon salt • 1/2 cup brown and wild rice blend • 1/2 cup cranberries • 1/4 cup thinly sliced green onion • 1/4 cup nonfat Italian salad dressing • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil • 1 tablespoon honey mustard • 1/2 cup coarsely chopped pistachio nuts Preparation In a medium saucepan, bring three cups of water to boil....

Ingredients 4 ounces cream cheese 6 ounces feta cheese 10 small (or 5 large, about 1 1/4 ounces) peppadew peppers, removed from brine 1 teaspoon brine from peppers 1/2 teaspoon hot smoked paprika 1/2 teaspoon coarse salt 1 tablespoon water Preparation Combine the cream cheese, half of the feta, half of the peppers, and all of the remaining ingredients in a food processor. Blend them until smooth. Add the rest of the feta cheese and peppers and pulse until chunky....

Ingredients 1/4 cup olive oil 3 large onions, chopped 1 butternut squash (3 1/4 to 3 1/2 pounds), peeled, seeded and cut into 1 1/2-inch cubes 4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces 6 garlic cloves, minced 1 1/2 cups canned vegetable broth 16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips 1 tablespoon dried, rubbed sage 3 cans (15 ounces each) cannellini beans, rinsed and drained...

Ingredients 4 oz. each of glace cherries, glace pineapple, crystallised ginger, chopped candied peel, sultanas, chopped pecan nuts. 3 tbls. brandy, kirsch or cointreau 10 oz. of sifted self-raising flour 2 oz. ground almonds 8 oz. unsalted butter 8 oz. caster sugar 4 large egg, beaten Preparation 1, Wash the sugarcoating from the cherries, pineapple and ginger, and then coarsely chop. 2. Put in a bowl with the candied peel, sultanas, and Brandy or liqueur and leave to soak overnight....

Ingredients 24 oz roasted red peppers 2 medium garlic clove(s), minced 2 tsp Dijon mustard 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1 medium yellow pepper(s), diced 1 cup mushroom(s), diced 1 Tbsp ginger root, fresh, minced 1/4 cup basil, fresh, chopped Preparation In a blender or food processor, combine roasted peppers, garlic, ginger and mustard. Purée until smooth; season to taste with salt and pepper....

Ingredients 2 Kirimi salmon Flour 1/2 tablespoon salad oil Koumi sauce: 2 tablespoon soy sauce 1 tablespoon lemon juice 1 tablespoon water 1 teaspoon sugar Dash of grated ginger 4 tablespoons man no negi 1 tongarashii pepper Preparation Cut tongarashi, remove seeds. Mix koumi sauce ingredients in a bowl. Cut salmon into 3-4 bite sizes pieces each. Pat salmon in flour. Heat salad oil in a frying pan. Sauté salmon until browner on both sides....

Ingredients 2 cups warm water 1 pkg yeast 4 cup flour Add: 1 egg, beaten 1/4 cup sugar 3/4 cup shortening Preparation Sprinkle yeast over water. Dissolve. Stir in flour. Stir beaten egg to the sugar and shortening ingred. Add all together. Store immed in refrig. Cook in greased muffin tins. Bake 20 minuter at 400%. Will keep several days in refrig.

Ingredients 2 8oz cans (2 cups) of pre-made chicken gravy, or a chicken gravy substitute 1/2 up water 2 cups Rice 1 pound of veggies (any frozen veggie works, but mixed is the best) 2 teaspoons of vanilla extract 1 teaspoon of honey Preparation First, you need 2 cups or 2 8oz cans of pre-made chicken gravy. Pour them into a pot and add 1/2 cup of water. When it comes to a boil pour in your mixed vegetables and stir thoroughly....

Ingredients SEMIFREDDO 6 large egg yolks 1 1/2 teaspoons honey 1/2 cup sugar 2 cups heavy cream 1 vanilla bean, split, seeds scraped SORBET 1/3 cup sugar 1/2 cup light corn syrup 2 cups chilled fresh orange juice 2 tablespoons chilled fresh lemon juice Orange slices, for serving Preparation SEMIFREDDO Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang. In the bowl of a stand mixer with the whisk, beat the yolks at med....

Ingredients Ice 2 ounces Cerasum Cherry Aperitivo 4 ounces prosecco, chilled 2 ounces club soda, chilled Grapefruit wheel and pitted olive, for serving Preparation Fill a wine glass halfway with ice. Pour over aperitivo; top with prosecco and club soda. Stir once and garnish with grapefruit and skewered olive. Serve immediately.