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After the latest help relating to cooking recipes.
After the latest help relating to cooking recipes.
When you are after top-quality advice about cooking recipes, you'll find it easier said than done separating value packed information from ill-equiped cooking recipes submissions and support so...
Gianduia Peaches
Grand Prize Winner
1st Prize – Dessert Category
Recipe created by Wolfgang Hanau
West Palm Beach, Florida
Make It Special Chef Recipe Contest
Makes 12 servings
Chef Quote: "I enjoy cooking with fruits because they are naturally...
Healthy Ground Beef Recipe
This healthy ground beef recipe is as delicious as it is
nutritious. This hearty chili has a bold, distinctive flavor
that any chili lover would appreciate.
Maybe you or someone you love is not too found of chili, well I
challenge you to...
Looking for the best sourced help pertaining to dessert recipes.
Looking for the best sourced help pertaining to dessert recipes.
When you're seeking better information about dessert recipes, you'll find it difficult separating superior information from inexpert dessert recipes proposals and support so it is...
White Chocolate Carousel Cake
Cake:
2 eggs
1 tsp (5 ml) vanilla
1-1/4 cups (300 ml) Five Roses All Purpose Flour
1 cup (250 ml) granulated sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
1/2 cup (125 ml) butter, softened
1/2 cup (125...
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Lagniappe Recipe: Crab & Corn Bisque
This is most likely the best gourmet Crab & Corn Bisque you will
ever serve. It's rich, it's delicious and it's unbelievably easy
to prepare.
Ingredients:
1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see 'Recipe Note 1' below)
2 tsp. salt
1 tsp. coarsely ground black pepper 1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white and green portions 3-4
additional green onions, thinly sliced for garnish
Preparation:
Gently pick through the crabmeat to remove any bits of shell or
cartilage, being careful not to break up lumps of crabmeat; set
aside. Melt butter in a 5- to 6-quart Dutch oven over medium
heat. Add chopped onion and saute until translucent
(approximately 10 minutes). Whisk in flour, then add corn
kernels. Continue to cook over medium heat for 5 minutes,
stirring frequently. Add salt and pepper, then stir in heavy
cream and lower heat. Cover and cook over low heat for 20
minutes,
stirring occasionally -- do not boil (see 'Recipe Note
2' below). Stir in sliced green onions, then very gently fold in
crabmeat, being careful not to break up lumps. Return bisque to
a simmer over low heat, cover and cook for an additional 10
minutes; stir once. Additional seasoning may be added, if
desired, before serving. Garnish with additional sliced green
onions and serve with oyster crackers or French bread. Yields 6
to 8 servings as an entree. Freezes beautifully.
Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned
corn may be substituted for fresh corn in this recipe. (2) Do
not allow bisque to come to a hard boil during preparation to
prevent cream from separating.
©2005 Janice Faulk Duplantis
About the author:
Janice Faulk Duplantis, author and publisher, maintains a web
site that focuses on both Easy Gourmet and French/Cajun Cuisine.
Visit Bedrock Press at http://www.bedrockpress.com for
easy-to-follow gourmet recipes, menus, free ezines and practical
information covering all aspects of preparing, serving and
enjoying chef-quality gourmet foods.
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