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Created by rsRick
You will really love this Recipe it makes a beautiful center piece to any buffet and it taste as good as it looks.
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Created by rsRick
If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.
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Created by rsRick
Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.
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Created by rsRick
Chocolate and Peanut Butter!! What can you say its a marrage made in heaven.
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Created by rsRick
Crema Pasticciera I
Campanians are wild for pastry cream. Thickened with flour, rich with eggs, flavored with vanilla, lemon, chocolate, or coffee, it fills cream puffs, sponge cakes, and ladyfingers in all the composed desserts called delizie (delights), and the grandest of all, Zuppa Inglese. It goes under fruits and fruit preserves in tarts, which are called either crostate or pizze. It forms a topknot in the hole of the famous fried Zeppole di Guiseppe, the bignè — or French crullers, you might call them — made in honor of St. Joseph on March 19. Pastry cream is also one of the bases for frozen desserts. It can be lightened with whipped cream, thinned with loquid cream. It also makes a fine sauce, the same as the French crè anglaise. |
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Created by rsRick
In a classic confit, meat cooks (and is then preserved) in its own fat. Here, lemons cook in their own juices to become the basis for an overnight marinade.
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Created by rsRick
This sauce adds a bright piquancy to almost any seafood. Try it with poached salmon, seared tuna, or sautéed shrimp.
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Created by rsRick
This is a great Hors D’oeuvres to serve at a Brunch or even an out side dinner party, the cream frittata is heightened in flavor by the prosciutto wrapped artfully with a delicate chive ribbon.
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Created by rsRick
A fast, easy and flavorful baked chicken dish that will quickly become a family favorite!
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Created by rsRick
Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander\'s Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander\'s Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I\'ve enjoyed cooking for my friends. On the weekends we\'ll go fishing, and then I\'ll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce." |
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Rapid-Recipe
Difficulty
Moderate
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