28 two tartare Recipes

egg whites, cream of tartar, salt, white sugar, all-purpose flour, vanilla extract, egg yolks, white sugar, salt, all-purpose flour, boiling water, baking powder, vanilla extract

whole wheat flour, all-purpose flour, milk, granulated sugar, butter, cream cheese, cream of tartar, baking powder, salt, asiago cheese, shredded

lobster tails, scampi, prawns, shrimp, crab legs, oysters, shelled, scallops, shelled, breadcrumbs, chopped garlic, dry white wine, butter, lemon juice, vegetable oil, cognac , to flame seafood, green asparagus spears, whole lemon, whole fresh tomato, seafood cocktail sauce (optional), tartar sauce , if you wish (optional)

flour, sugar, divided, egg whites, at room temperature, salt, cream of tartar, vanilla extract

egg yolk, oil, lime , juice of, green onion, chopped, capers, chopped, cilantro, chives, fresh salmon, diced, smoked salmon, chopped, endive (optional)

egg yolks, grs. sugar, grs. flour, grs. european cocoa, grs. baking powder, grs. salt, grs. corn syrup, grs. vanilla, grs. oil, egg whites, cream of tartar, grs. whipping cream, grs. cream cheese, grs. sugar, drops cinnamon concentrate, vegetal colors 1 or two drops of each, ganache, semi sweet chocolate, grs. milk or a little more if you want it lighter., grease and line paper in a baking sheet., preheat oven to 325 f., beat egg yolks and sugar very good., add dry ingredients ., add corn syrup, beat for 2 minutes, add oil , and continue beating., in another bowl beat egg whites till soft peaks appear and with soft round movements add the egg yolk mixture., pour into the baking sheet and bake for 16 min,. aprox., beat the cream cheese with the sugar and gradually add the whipping cream, divide the mixture in 6 and add a few drops of color to each 1., when the cake is done, cut long stripes and cover while preparing the colors., add some of the colored cream to each stripe., roll each stripe, and cut it in two., place the rolls on a plate , add chocolate ganache., add 1 more layer or rolls., add chocolate ganache and decorate ., i added lines of milk chocolate ganache and some m decorations, made with milk chocolate ., i added some silver powder (for fondant decoration) with a brush and finally add them to the cake and place the candles.

pastry for two crust 9 pie, no , , t 35... ritz crackers, water, sugar, cream of tartar, fresh lemon juice, grated rind..no white please...of 1 lemon, butter, cinnamon, fit 1 crust in pie plate ., coarsely crush ritz crackers into crust ., combine water ,sugar and cream of tartar in pan,boil gently for 15 minutes., add lemon juice and rind,cool ., pour syrup over cracker ,dot generously with butter,sprinkle cinnamon., cover with top crust,trim ,flute edges,cut slits in top or place pie bird in center,allowing steam to escape., bake at 425 degrees for 30 to 35 minutes,or until crust is golden ., serve warm with tahitian vanilla bean ice cream,infused with madagascar vanilla...oh,okay! blue bell vanilla will do just fine.

ritz mock apple pie, you gotta trust me..this is delicious and great for, all of us on a budget, classic pie , featuring ritz crackers baked in a golden crust, is perfect any time ., years old and came about during early wwii., it is amazingly delicious ., i started making this myself in the 1960 s, look ma no apples, pastry for two-crust 9-inch pie, ritz crackers, coarsely broken (about 1 3/4 cups crumbs), water, sugar, cream of tartar, lemon juice, grated peel of 1 lemon, margarine or butter, ground cinnamon, roll out half the pastry and line a 9-inch pie plate. place, cracker crumbs in prepared crust ; set aside., heat water , sugar and cream of tartar to a boil in saucepan, over high heat ; simmer for 15 minutes. add lemon juice and peel, pour syrup over cracker crumbs. dot with margarine or butter, sprinkle with cinnamon. roll out remaining pastry; place over pie., trim , seal and flute edges. slit top crust to allow steam to escape., bake at 425 f for 30 to 35 minutes or until crust is crisp, cool completely .

pastry for two-crust 9-inch pie, ritz crackers, coarsely broken up (about 1 3/4 cups), cream of tartar, water, sugar, grated rind of 1 lemon, lemon juice, butter / margarine, ground cinnamon

semisweet chocolate, shortening, graham cracker crumbs, chopped pecans, dark brown sugar, chocolate ice cream, softened, strawberry ice cream, softened, sugar, water, butter, semisweet chocolate, egg whites, sugar, cream of tartar

pearl tapioca (if unavailable, use large ), soy milk, sugar, salt, egg yolks, vanilla extract, ground cinnamon, ground nutmeg, egg whites, at room temperature, cream of tartar

premium chunk tuna in water, stalk celery, chopped finely, onion, chopped finely (optional), tartar sauce, mayonnaise, breadcrumbs, salt (or to taste), ground black pepper, cayenne pepper, american cheese , 3/4 oz each,depending on size of sandwiches chosen (optional)

redfish, buttermilk, salt and pepper, essence , recipe follows, cornmeal, flour, hot oil, homemade mayonnaise, roasted corn kernels, minced onions, minced shallots, minced garlic, juice of two lemons, crystal hot sauce, chopped tarragon, chopped parsley, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

melted butter, dijon mustard, chopped fresh dill, panko breadcrumbs, cayenne pepper, kosher salt and freshly cracked black pepper, two 6-oz tilapia fillets, two 6-inch soft french rolls, split and toasted, tartar sauce , recipe follows, beefsteak tomato, sliced, iceberg lettuce, shredded, mayonnaise, pickled relish, chopped fresh dill, dijon mustard, hot sauce

russet potatoes , scrubbed, all-purpose flour, baking powder, fine salt , plus more as needed, two 12-oz bottles beer , lager-style preferred, center-cut cod fillet (scrod), trimmed and bones removed, vegetable oil for deep frying, freshly ground black pepper, malt vinegar, tartar sauce , recipe follows, tartar sauce, mayonnaise, chopped capers, chopped cornichons, chopped flat-leaf parsley, freshly squeezed lemon juice, chopped fresh tarragon, grated lemon zest, drops hot sauce, scallion (white and green), minced

unsalted butter melted, graham crackers finely crushed, two 8 oz packages cream cheese at room temperature, granulated sugar, all-purpose flour, vanilla extract, almond extract, egg whites, cream of tartar

egg yolks, sugar, juice of 1 lemon, grated rind of two lemon, egg whites, flour, baking powder, butter or shortening, for greasing pan, pitted prunes, sugar, butter, egg yolks, vanilla, cocoa, semisweet chocolate, melted (optional), egg whites, sugar, cream of tartar, cold water, salt, vanilla