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January 2019

Desserts Recipes

Stews Recipes

Silent Stalker's Stew

Silent Stalker's Stew Recipe
1 Chicken (3 to 3 1/2 pounds), cut into 8 pieces 2 c Water 1 Bay leaf 1/2 ts Dried oregano 1/2...

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Egg Snowballs Recipe

Egg Snowballs recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Egg Snowballs recipe  PDF


1 Creme Anglaise
QUENELLES 10 lg Egg whites
1 ea Bean, vanilla
2 oz Sugar
1 qt Water OR
1 qt Milk
CARAMEL 5 tb Sugar
5 tb Water
See recipe for Creme Anglaise. In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add sugar (amount of sugar varies it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

Egg Snowballs recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
154 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Egg Snowballs recipe  PDF   Desserts recipes RSS   Thumsb up

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2 tb Butter 2 tb Oil Serving pieces of chicken for 6 persons Seasoned flour (flour with salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint leaves, chopped fine 1/2 lemon, sliced paper thin, seeds removed Dredge chicken in seasoned flour. In casserole, heat butter and oil and brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining fat add broth and cook, stirring, until sauce thickens. Blend rind, juice, and sugar add to sauce along with mint and stir. Replace chicken and spoon sauce over, top ...

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