45703 moules marinieere aux s Recipes

butter, divided, chopped shallots, dry white wine, water, mussels , scrubbed and debearded, bay leaf, minced fresh flat-leaf parsley, minced fresh tarragon, french bread, toasted

mussels, rinsed and bearded, dry white wine , such as sancerre, garlic, minced, freshly ground black pepper, handful flat-leaf parsley

fresh live mussels (1kg ), chopped garlic cloves, chopped onion, dry white wine (150ml), butter (55 g), fresh herb (1 large handful of finely chopped parsley, oregano and tarragon mixed), cream or 4 tbsp creme fraiche, salt and pepper

potatoes, peeled (i use valour in the uk, but any potato suitable for mashing is ok), butter, cream (single is fine ), onion, finely chopped, garlic cloves, finely chopped, leeks, finely sliced (don tsp use the dark green bits), stock , light vegetable, make sure it s good quality, salt and pepper, little freshly ground nutmeg

all-purpose flour, white sugar, baking powder, baking soda, salt, grated lemon zest, chilled butter, diced, cinnamon chips, sour cream, egg yolk, vanilla extract, hugs chocolates, melted, cream, cinnamon chips, melted, hugs chocolates, melted

purged live crawfish, liquid zatarain s crab boil, tones cayenne pepper, whole leaf bay leaves, butter, salt, new potatoes (small), ears corn (small), mushrooms, heads garlic (cut top of pod off), lemons (cut into wedges), onions, tony chachere s original seasoning, ice

garlic powder, onion powder, crushed red pepper flakes, freshly cracked black pepper, pork shoulder roast, creole-style butter injectable marinade (such as tony chachere s roasted garlic & herb marinade), butter, shallots, chopped, elephant garlic, chopped, water, sweet onions (such as vidalia), peeled and quartered, red potatoes, baby carrots, stalks celery, cut into 4 pieces, freshly cracked black pepper, garlic powder, onion powder, water, dry brown gravy mix

chicken wings, red hot sauce (or 3/4 cup frank s redhot buffalo wings sauce), butter, melted (if not using frank s redhot buffalo wings sauce), celery ribs, sliced in lengths as for dipping (optional), cucumber, sliced (optional), blue cheese , dip (optional)

mussels (in their shells ), dry white wine, shallots, peeled and finely chopped, ground black pepper , to taste, bouquet garni

dry white wine, chopped onion, chopped fresh flat-leaf parsley, salt, freshly ground pepper, thyme sprigs, garlic cloves, minced, bay leaves, fresh mussels , scrubbed and debearded (about 100 mussels), all-purpose flour, margarine, softened, french bread

black beans (i use s&w premium beans. they taste the best), avocado, chopped, garlic cloves, minced, mango, chopped, jalapeno pepper, chopped, green pepper, chopped, red pepper, chopped, red onion, chopped, lime juice, cilantro, chopped

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

mixed ground pork (any combo you want, some stores even have meatloaf mix already ground for you...that s perfect) or 1 1/2 lbs ground beef (any combo you want, some stores even have meatloaf mix already ground for you...that s perfect) or 1 1/2 lbs ground veal (any combo you want, some stores even have meatloaf mix already ground for you...that s perfect), chopped onion, white bread (crust removed ), milk, fresh parsley, chopped, garlic cloves, kosher salt, pepper, pecorino romano cheese, eggs, san marzano tomatoes , just look for it on the label (you can use regular...but san marzano taste amazing, brand i use is centro), onion, chopped, garlic cloves, fresh parsley or 1 tsp dried parsley, fresh basil or 1 tsp dried basil, fresh oregano or 1 tsp dried oregano

bacon, smoked pork sausage (2 links if using farmer john s), beef brisket, cooked (tyson or lloyd s work great), pulled pork, cooked (lloyd s or jack daniel s work great), white onion, minced, red bell pepper, minced, jalapeno peppers, minced, baked beans (bush s recommended), barbecue sauce (famous dave s rich & sassy or hunt s original recommended)

red wine vinegar, hot sauce , such as frank s red hot, salt and freshly ground black pepper, worcestershire sauce, hungarian paprika, lime , zested and juiced, flank steak, butter, olive oil, frozen pearl onions, thawed (6 oz), fresh thyme, baby bella mushrooms, sliced, garlic , grated on a rasp, salt, worcestershire sauce, horseradish, all-purpose flour, beef stock, heavy cream, texas toast , or unsliced bread cut to 1-inch thick slices, butter, at room temperature, onion powder, fresh thyme, garlic , mashed into a paste with some salt

flour, sugar, baking soda, salt, corn oil margarine, softened (1 stick), skippy creamy peanut butter (or trader joe s almond butter) or 1/2 cup chunky peanut butter (or trader joe s almond butter), eggs, water, vanilla, semi-sweet chocolate chips (optional)

sliced scallion, chopped celery, granny smith apples, peeled and diced, canola oil, ground turkey breast, tabasco chipotle pepper sauce, lemon , juice of, after zest is grated, parsley, finely chopped, major grey s chutney, pureed, salt, black pepper, anjou pear, peeled and diced, ground cinnamon, sea salt, major grey s chutney, dried currants or 1/4 cup raisins

skinless chicken breast half, per person, pounded flat (more if desired), butter , per breast (amount is approximate), seasoning, to taste (i use johnny s pork and chicken seasoning)