249 choux mornay gratinee Recipes

salt , for boiling water, head broccoli, chopped into florets, head cauliflower, chopped into florets, sauce mornay, salted butter, flour, evaporated milk, heated to a near boil, milk, heated to a near boil, fresh-grated swiss cheese, fresh-grated parmesan, nutmeg, cayenne, assembly, panko bread crumbs, fresh-grated swiss cheese, melted butter, plus more for baking dish

baked pizza crusts, butter, melted, chopped fresh parsley, garlic salt to taste, oil for frying, corn tortillas , cut into strips, creamy jalapeno sauce, whipping cream, sour cream, chicken bouillon granules, liquid from the jar of jalapeno peppers, butter, flour, diced jalapeno peppers, shredded monterey jack cheese, macque choux, vegetable oil, salt pork*, julienned, butter, chopped onions, diced celery, diced green bell pepper, diced red bell pepper, garlic, minced, minced fresh thyme, frozen corn, andouille sausage, sliced, salt, black pepper, minced fresh parsley, shrimp - peeled and deveined, cooked penne pasta

chicken thighs and drumsticks, unsalted butter, fresh parsley sprigs, fresh thyme sprigs, bay leaf (not california ), carrots, cut diagonally into 1-inch-thick slices, frozen small whole onions, thawed and patted dry, dry white wine, chicken broth, boiling potatoes, peeled and halved, creme fraiche, frozen baby peas, thawed, coarsely grated gruyere

butter, olive oil, yellow onions, peeled, halved , and cut into 1/4-inch slices, granulated sugar, dried thyme, salt, ground black pepper, all-purpose flour, all-purpose flour, beef stock (use good-quality ), dry white wine, baguette (1/2-inch thick slices), garlic clove, halved, olive oil, grated gruyere cheese (or swiss)

butter or 2 oz margarine, water , scant, flour , heaping, eggs, beaten, sugar (optional)

thick) slices brioche , recipe follows or other egg bread, or pain de mie (about 4 inches square), sliced boiled ham, swiss cheese, unsalted butter, eggs, mornay sauce, warmed , recipe follows, brioche, very warm water (110 degrees to 115 degrees f), active dry yeast (not quick-rising), cake flour, all-purpose flour, sugar, fine sea salt, eggs, at room temperature, unsalted butter, cut into 1-inch cubes, at room temperature , plus butter for the pans, mornay sauce, unsalted butter, diced (1/4-inch) spanish onion, kosher salt, all-purpose flour, milk, heavy cream , or as needed, bay leaf, black peppercorns, freshly grated nutmeg, freshly ground white pepper, grated comte or emmentaler cheese

chili powder, salt, freshly ground pepper, catfish fillets, vegetable oil, french bread, toasted, maque choux

bechamel sauce (by evelyn athens #62371), grated gruyere, grated parmesan cheese, whole butter, plus 3 tbsp melted, minced shallot, lump crabmeat , picked over for shells and cartilage, thawed baby peas, salt, white pepper, snipped fresh chives, chopped fresh parsley leaves, chopped fresh tarragon leaves, plain breadcrumbs, original essence (by lennie #14372), dozen toast points , for serving

white pearl onions, unsalted butter, all-purpose flour, whole milk, cream sherry, grainy mustard, dijon mustard, grated nutmeg, grated parmigiano-reggiano

potato gnocchi, heavy cream, all-purpose flour, salt, black pepper, ground nutmeg, baby spinach, whole-milk or part-skim ricotta, shredded mozzarella

chicken thighs or 2 lbs chicken drumsticks (or both), unsalted butter, fresh parsley, fresh thyme, bay leaf (not california ), carrots, cut diagonally into 1 inch-thick slices, frozen small whole onions, thawed and patted dry, dry white wine, chicken broth, boiling potato, peeled and halved (1 1/2-inch), creme fraiche, frozen baby peas, thawed, coarsely grated gruyere, cheesecloth

unsalted butter or 4 tbsp unsalted margarine, yellow onions, thinly sliced, salt, fresh ground pepper, cognac, beef stock or 8 cups broth, fresh thyme , tied into bundle, french bread , cut into 1/2-inch slices, gruyere cheese , coarsley grated, egg yolks (optional), port wine (optional), chopped parsley, garnish

rigatoni pasta (3 cups dry ), unsalted butter, all-purpose flour, milk (2-percent or whole fat), parmigiano-reggiano cheese, divided and grated, stewed tomatoes, coarsely chopped (this is easiest done directly in the can with kitchen shears), ham, coarsely chopped (baked deli, i.e. black forest)

sweet italian sausage, casings removed (or use hot sausage), butter, mushrooms, sliced, red onion, diced, eggs, beaten, milk, mozzarella cheese, shredded, tomatoes, peeled and chopped, salt, fresh ground pepper, dried oregano, crumbled

unsalted butter, yellow onions, thinly sliced, salt, freshly ground black pepper, cognac, beef stock or broth, fresh thyme , tied into a bundle with kitchen string, french bread , cut into 1/2-inch thick slices, gruyere cheese, coarsely grated, egg yolks (optional), port wine (optional), chopped parsley, garnish

plain gluten-free flour , use a blended mix, rice flour , use the finest ground flour that you can find, water, butter (just under 2 oz), eggs, sugar (optional), egg yolk, water