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Any amount of Beurre Monte can be made using the following method

  • Butter, cut into chunks - up to 1 pound
  • 1 tablespoon water*
  • Using just a little bit of water helps the emulsion process in preparing Beurre Monté. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just one (1) tablespoon of water will do.
4.3/5 (20 Votes)

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Pour 2 tsp. of sesame oil into a small bowl as the base of the Hoisin sauce

  • 2 tsp. of sesame oil
  • 4 tbsp. soy sauce
  • 2 tbsp. peanut butter
  • 1 tbsp. honey
  • 2 tsp. white vinegar (or rice vinegar)
  • 1/8 tsp. each of garlic powder and black pepper
  • 20 drops of any type of hot sauce.
4.5/5 (20 Votes)

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Mom's recipe

  • Filling:
  • 1/2 c. butter
  • 4 T cocoa
  • 1/2 c. powdered sugar
  • 1 beaten egg
  • 1 t. vanilla
  • 2 c. crushed graham crackers
  • 1 c. coconut
  • Melt the ½ c. butter and cocoa and let cool. Then add the ½ c. p. sugar, beaten egg, vanilla, graham cracker crumbs and coconut. Put in 9x13 pan and refrigerate.
  • 1 ½ c. butter
  • 3 T. Crème De Menthe
  • 2 t. dry instant vanilla pudding
  • 2 c. powdered sugar
  • Melt butter, add crème de menth, pudding & p. sugar. Beat until smooth and spread over crust. Refrigerate.
  • Topping:
  • Melt ¼ c. butter and 1 c. of chocolate chips. Spread on top & refrigerate till firm.
0/5 (0 Votes)