|Salads: Appetizers, Entrees, and Sides|
|by Elsa Petersen-Schepelern|
Salads has dozens of wonderful recipes plus advice and special tips on putting together salads as main courses, light dishes, or as accompaniments...
11 - 20 of 33 for white truffle
Combine the stock, ... using canned black truffles, any juice ... dish to serve with soup spoons; not to eat the pasta, but to spoon up any remaining sauce.
Use small, heavy ... sugar and egg white, stirring with ... bonbon cups with frozen chocolates and arrange in gift box. Let thaw. Makes about 60 pieces.
Put marshmallows in freezer for 1/2 hour. Melt chocolate. Dip marshmallows in chocolate with a fondue fork. Roll marshmallows in coconut, nuts, or ...
1. Grind nuts ... sugar and egg whites. With wooden ... Fill fluted bonbon cups with frozen chocolates. Arrange in gift box and thaw. Makes about 60 pieces.
Grind hazelnuts in ... sugar, and egg white. With wooden ... well. Put into prepared pan. Refrigerate until firm; cut into 3/4 inch squares. Makes 60 pieces.
Reserve 48 almond ... the 4 ounces white baking pieces and ... Spoon some of the mixture over each truffle. Top each with an almond slice. Makes 48 truffles.
Cream butter; gradually add sugar, beating well. Add chocolate, egg yolk, and creme de cacao; beat until blended. Chill mixture 1 hour. Shape mixture ...
1. Melt chocolate ... boiler. Beat egg whites until stiff, but ... completely, center will sink and crack. Decorate with whipped cream or powdered sugar.
Melt 1 (12 oz.) bag of white chocolate chips in ... use toothpicks or something to lift the little chocolates in and out of the sauce. Set on wax paper.
Heat oven to 450 degrees. Bake pie crust for 9-11 minutes. Cool completely. In medium saucepan, combine sugar, cornstarch and flour. Gradually stir ...
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