14471 pan de muerto without Recipes

warm water, active dry yeast, bread flour, anise seed, crushed, orange , zest of, grated, eggs, unsalted butter, melted and cooled to lukewarm, butter, for greasing pans, orange liqueur, sugar, salt, powdered sugar, unsalted butter, softened, orange juice (fresh ), lemon juice (fresh ), grated orange zest, yellow or orange colored crystal sugar , crystals or candy sprinkles

margarine, milk, warm water (110 degrees f/45 degrees cup), all-purpose flour, active dry yeast, salt, anise seed, white sugar, eggs, beaten, orange zest, white sugar, orange juice, orange zest, white sugar

flour, sugar, salt, dry yeast, milk, water, butter, eggs, flour, sugar, orange juice

flour, sugar, salt, anise seed, dry yeast, milk, water, butter, eggs, flour

butter, milk, water, flour, dry yeast, salt, whole anise seed, sugar, eggs, fresh orange juice, grated orange zest

flour, dry yeast (about 2 tsp), eggs, egg yolks, sugar, orange blossom water, butter (not tub or spread product) or 7 oz margarine (not tub or spread product), cinnamon, sugar, milk, candy sprinkles

margarine, milk, warm water (110 degrees f/45 degrees cup), all-purpose flour, yeast , follow directions on package to prepare, salt, anise seed, mexican vanilla, white sugar, eggs, beaten, orange zest, white sugar, orange juice, orange zest, white sugar

granulated sugar, plus more for sprinkling, kosher salt, anise seed, dry yeast, whole milk, water, unsalted butter (1 stick), eggs, all-purpose flour, egg yolk beaten with 2 tsp water

de foie gras, calf liver, ground pork fat, milk, liver stock, onion (chopped ), garlic to taste, crackers, salt & pepper to taste, sage, margarine, thyme, bay leaf (crumbled ), boil liver 1/2 hour , remove fibers, grind liver, crackers, onion and, garlic ; mix well as each ingredient is added. cook in hot oven 1 1/2 hours, placing container (mold) in pan of water, mold should be covered with parchment or waxed paper for 1st hour. remove from hot water after 1st hour., mock pate de foie gras (liver), liver sausage (jones very good) 2 tbsp. brandy, butter herbs (thyme, margarine, tarragon), duxelles (mushroom hash) fresh parsley, garlic (2- 4 cloves) 1 small can chopped black olives, wine (gallo chablis is fine)

warm water (110 degrees f/45 degrees cup), active dry yeast, white sugar, vegetable oil, salt, all-purpose flour

milk, white sugar, butter, active dry yeast, salt, baking soda, baking powder, all-purpose flour, dry bread crumbs for topping

egg, all-purpose flour, dried herbes de provence, seafood seasoning (such as old bay), salt, ground black pepper, skinless, boneless halibut fillets, olive oil

active dry yeast, bread flour, bread improver, sugar, salt, margarine, eggs, canned evaporated milk, canned evaporated milk, dry bread crumbs

pan-dressed bream (about 1 lb), salt, pepper, all-purpose flour, divided, cornmeal, vegetable oil, garlic, tomato puree, rosemary, bay leaves, vinegar

savoy cabbage, finely sliced, whipping cream (or double cream), vegetable oil, haddock fillets, without skin, unsalted butter, diced, grainy mustard, sea salt & freshly ground black pepper

all-purpose flour, yellow cornmeal, sugar, baking powder, salt, butter softened, egg, vanilla yogurt, carrots peeled and shredded, fresh corn kernels

butter, extra-virgin olive oil, fresh thyme sprigs, slender asparagus spears, trimmed, fleur de sel or coarse kosher salt