n the refrigerator.
Some recipes call for the dough to
Melt half the butter in a pan and saute the anchovies for 3-4 mins. Remove the fillets and smash them with a fork. Melt the remaining butter in another pan and add the flour and stir. Pour in the lemon juice and simmer for 4 mins. Add the anchovies and stir well.
Mix the chives and Belgian endive in a bowl and sprinkle the salad with the anchovy butter. Serve garnished with the remaining chives.
Place tuna, sour cream, garlic, dill, basil, olives and capers in bowl of food processor. Process until combined. Season with salt and black pepper.
Serve with Belgian endive leaves for dipping.
ide.
(Or go all Belgian and get potato croquettes).
hat can be used for recipes calling for chicken broth. For
s that these types of recipes bake longer- check at 50
Soak breadcrumbs in milk for 5 minutes. Squeeze dry.
Mix with the turkey, pork, egg, shallot, parsley, salt and pepper. Shape into 8 (2 inch) balls. Dust with flour.
Heat the butter and oil in a large skillet.
Add meatballs. Brown evenly. Remove. Cover to keep warm.
To skillet add the onion and endive. Saute 10 minutes.
Add the sugar and flour. Cook 1 minute.
Add beer and broth. Let thicken.
Return meatballs to heat through.
Top with parsley.
nd all remaining ingredients except Belgian endive and additional parsley; toss
If you can't find Belgian chocolate chips, you can chop
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
In medium bowl, combine first four ingredients.
In separate bowl, sift dry ingredients.
Add the liquid into the dry ingredients. Beat until smooth. Fold in beaten egg whites.
Bake in Belgian waffle maker.
Trim endive root ends and separate leaves; wash thoroughly. In a skillet, melt butter and arrange endive leaves.
Sprinkle with salt and pepper.
Add lemon juice and water.
Bring liquid to a boil.
Cover tightly.
Cook over low heat for 30 minutes or until liquid has dissolved.
Remove endive to serving dish and serve with grated cheese on top.
Mix all ingredients well.
Pour onto hot Belgian waffle maker. Cook until golden brown.
Mix together the chopped eggs, mayo, mustard, celery salt, and minced dried onion.
You can make the filling 1 day ahead- at this point, you'd need to cover and refrigerate it.
Cut off and discard the root ends of endive, and separate leaves.
Rinse leaves under cool running water, then shake dry.
On the wide end of each leaf, place a generous teaspoon the egg mixture, and then place 1 shrimp atop each.
Sprinkle each filled leaf with paprika.
And now for the artistic portion of the program: for serving: on a large platter, ...
s perfect -- It is a \"Belgian Golden Ale\" -- there are others
Wash the mussels thoroughly and remove all the ones that are open.
Melt the butter in a large pot and add the vegetables, some pepper and salt. Cook until the veggies have softened a bit.
Add the mussels and put a lid on the pot. Cook for 5 minutes and shake the pot. Cook for another 5 minutes. The mussels should be done bu now.
Serve with homemade Belgian fries and a salad! Enjoy!
Preheat the oven to 350 degrees F.
Trim the ends from the endives.
Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
Drain well.
When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
Cook, stirring for a minute until it is well blended.
Add the milk, and whisk smooth.
Turn the heat down.
Stir in the grated cheese, and add the salt and pepper and ...
Melt butter in microwave.
Combine dry ingredients.
Beat eggs and water together with mixer, slowly add to dry ingredients.
When mixed add butter and beat with mixer.
Dough will be stiff.
Use Belgian waffle iron - makes 8 waffles.
Heat oven to 450 degrees.
Butter 6 (6 oz) custard cups.
Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
Set cups on baking sheet.
In microwave safe bowl, combine chocolate and butter.
Microwave on medium 1-3 minutes or until almost melted.
Stir until smooth.
With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
Stir in chocolate mixture.
Stir in flour until thoroughly blended.
Divide mixture evenly into custard cups (filled cups can be held in refrigerator ...