180 pere rouxs Recipes

cake, all-purpose flour, plus more for dusting, baking powder, salt, vegetable shortening (6 oz), sugar, skim milk, egg whites, at room temperature, pure vanilla extract, pure almond extract, unsalted butter, lightly packed light brown sugar, cinnamon, overripe bananas, coarsely mashed, dark rum, unsalted butter, softened, sugar, pure vanilla extract, pure almond extract, cream cheese, softened

olive oil, onion (chopped ), ground beef or 1 lb moose or 1 lb veal, ground lean pork, garlic clove (chopped fine ), thyme (or both) or 1/4 tsp oregano (or both), salt (or to taste), water, flour, cream

olive oil, butter, flour, stock or 1 1/2-2 cups milk, salt and pepper

bacon drippings (for roux and browning chicken), plain flour, onions, chopped, bell pepper, chopped, green onions, chopped, celery, chopped, parsley, chopped, garlic, chopped, baking hens, (see directions, water, mushroom, sliced, tomato sauce, chablis, stuffed olives, lea & perrins worcestershire sauce, louisiana hot sauce, dried mint, crushed, salt

sugar, baking powder, salt, flour, shortening, milk, maple syrup, water

all-purpose flour, baking powder, salt, eggs, at room-temperature, unsalted butter, sugar, pears, peeled , in a small dice (i used anjou, but would recommend a softer variety, like a bosc or any other of your favorites), bittersweet chocolate chunks

olive oil (for roux), plain flour (for roux), onions, chopped, bell pepper, chopped, green onions, chopped, parsley, chopped, water, garlic, finely chopped, chablis, dried mint, crushed, tomato sauce, lea & perrins worcestershire sauce, louisiana hot sauce, salt, andouille sausage, sliced 1/4 thick, wild duck breasts

butter or 3 tbsp bacon grease, flour, beef bouillon cubes or 1 cup beef stock, sour cream, worcestershire sauce, dill weed, cayenne

roux, cajun style, sweet peas, with liquid, onion, diced fine, salt (optional)

roux , recipe follows, chopped onions, chopped celery, chopped bell peppers, minced garlic, bay leaves, cayenne, essence , recipe follows, andouille , cut into 1-inch pieces, salt and pepper, venison stock, bottom round cut of venison (or any cut , except for the loin and rib area), cut into 1-inch pieces, chopped parsley, chopped green onions, cooked white rice, chopped green onions, vegetable oil, flour, essence, venison marrow bones , sawed into 2-inch pieces, tomato paste, chopped onions, chopped celery, chopped carrots, claret wine, peppercorns, garlic cloves, peeled, bay leaves, dried leaf thyme, water

roux, chicken broth, chopped onions, chopped green onions, chopped celery, garlic cloves, chopped, diced tomatoes with green chiles, tomato sauce, frozen sliced okra (optional), unpeeled, medium sized fresh shrimp, lump crabmeat, chopped fresh parsley, file powder (optional), hot cooked rice

orzo, head of cauliflower, cut into florets, butter, divided, ap flour, heated milk (i heated mine 1 min in microwave, let it set while i melted butter for the roux, then heated for 1 minute more after i added the flour for the roux, it was steamy but not boiling), fine sea salt, freshly ground black pepper, paprika, grated gruyere, grated parmesan, breadcrumbs

fresh blueberries or 2 cups frozen blueberries, sugar, dried ginger, water, all-purpose flour, salt, milk, brown sugar, dried cinnamon, baking powder, butter

brown sugar, boiling water, vanilla, butter, pastry flour, sugar, baking powder, salt, milk, butter

bread bowl, yukon gold potatoes, peeled and diced, leek, thin sliced (white and some light green parts), parsnip, peeled and diced, carrots, peeled and diced, turnip, peeled and diced, onion, garlic, minced (equals four whole cloves), vegetable broth (you can use a little more if you want it thinner), heavy cream, whole milk, white wine or 1/2 cup vermouth, dried thyme, dried rosemary, fresh parsley, all purpose flour to make the roux, butter to make the roux, chopped fresh parsley, red pepper flakes, bacon, slices chopped (garnish )