an be used in many recipes, such as mashed potatoes, in
he pan tightly and, as Julia says, \"boil for a moment
-3 days.
Says Julia: The perfect hard-boiled egg
emp to 300\u00b0F.
Julia tells you here to melt
Help young children measure and place one cup of vanilla.
pudding in their individual bowls. Next, measure out 2 teaspoons pie mix.
with each child. Ask children to mix the vanilla pudding and the pie.
mix together for a seasonal and yummy treat.
Take a child and give it a good home.
Add to this a good school system, a good church and a good community.
Add a dash of good friends and a large quantity of patience, understanding, genuine interest and, above all, love.
Let these ingredients blend together constantly, each adding its own flavor to the finished product.
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
br>Frost with Quick and Easy Chocolate Frosting, if desired.
hen touched. Let cool.
Easy Icing:. Beat cream cheese and
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
Remove all the cloves of garlic from the head.
Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
Drain the water and peel the garlic (which should be softish and should peel easily) - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
Use in whatever recipe(s) you'd like!
You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
Note: you can, of course, even do a ...
The Asparagus Tenderloin is another pleasing dish.
It is easy to do and different.
Creme Brulee is a traditional French dessert.
This recipe came from a wonderful restaurant on Stanislas Square in Nancy, France.
I have tried putting sugar on the Creme and broiling it, but the easiest way is to use a blow torch.
That's right.
Just put the sugar on the creme and caramelize with the blow torch.
Julia Child did it on T. V.
With turkey breast side up, cut through skin around leg quarter where it attaches to breast. Bend leg back to pop leg bone out of socket. Cut through joint to separate leg quarter. Repeat to remove second leg quarter. Working with 1 leg quarter at a time and with skin side down, use tip of knife to cut along sides of thighbone to expose bone, then slide knife under bone to free meat. Without severing skin, cut joint between thigh and leg and remove thighbone. Reserve thighbones for gravy.
Rub interior of each thigh with 1/2 teaspoon ...
Adjust oven rack to upper third of oven and preheat oven to 375 degrees F.
Cook the onions in the oil and butter over low heat for about 5 minutes, til tender but not browned.
Raise heat slightly, stir in ham, and cook a moment longer.
Beat eggs in a mixing bowl with garlic, herbs, cheese, cream or milk, and seasonings.
Add in the ham and onions; mix.
Peel and coarsely grate potatoes. Squeeze the water out of the grated potatoes, a handful at a time.
Stir potatoes into egg mixture. Check seasoning. (May be prepared in ...
Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
Let sit for 5 minutes until creamy.
Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
Mix slowly until blended then add the rest of the flour.
Increase speed and scrape down the sides til the dough comes together.
(If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
...
If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
To prepare the sprouts, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
Put the sprouts into a food processor and whir, in batches if necessary, until they are roughly chopped.
In a large saute pan over medium heat, melt the butter; add the chopped sprouts and saute, stirring frequently, until just tender, about 5 minutes.
Add the cream to the pan and bring to a ...
acques Pepin exclusive method that Julia Child found utterly charming and much
NOTE: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.
Warm a round-bottomed, 2 1/2-to 3-quart glazed pottery, glass, or stainless steel mixing bowl in hot water. Dry it and set it in a heavy casserole or saucepan to keep it from slipping. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
Add 1 ...
Preheat oven to 425 degrees.
In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
Stir in the flour, and cook slowly for 2 minutes without coloring.
Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
Now bring this sauce to a boil over moderately high heat, stirring.
Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with ...
Preheat oven to 375 degrees.
Cook the shallots or onions in the butter for 1-2 minutes over moderate heat until tender, but not browned.
Add shellfish meat and stir gently for 2 minutes. Sprinkle on 1/4 tsp of salt and a pinch of pepper.
Add wine, raise heat and boil for a minute. Allow to cool slightly.
Beat the eggs in a mixing bowl with the cream, tomato paste, and remaining seasonings. Gradually blend in the shellfish and taste for seasoning.
Pour mixture into pastry shell and sprinkle the cheese over it.
Bake in upper ...