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| Cooks Recipes |
| Basics |
Basics
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There are 29 Cooks Recipess in this category.
Add your listing here
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Pastry Cream - Great Chefs 
1 c Sugar
2 lg Eggs
2 ea Egg yolks
1/4 c Flour
1 1/2 c Milk, scalded
1/4 c Hazelnut ...
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Almond Meringue - Master Chefs
6 Egg whites, at room temp.
2 1/2 tb Sugar
2 1/2 c Sugar, powdered, sifted,
-- plus more as need ...
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Cajun Spice - Ornish
4 tb Paprika
2 tb Onion powder or flakes
2 tb Garlic powder or flakes
1 tb Gumbo file
1 tb ...
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Hazelnut Praline Buttercream - Master Chefs
1 c Milk
4 Egg yolks
1/3 c Sugar, plus
1 tb Sugar
1 c Butter, unsalted, at
-- room t ...
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Puff Pastry - Master Chefs
-- julienne strips 1 c Champagne OR
1 c Wine, white, dry
1 c Cream, whipping
1 tb Vinegar, wine, ...
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Chocolate Mousse - Master Chefs
1/2 c Sugar
1/2 c Water
4 Egg whites, room temp.
1/4 ts Cream of tartar
2 c Cream, whippin ...
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Salmon Mousse - Great Chefs
1 c Salmon, filet (@ 8 oz per
-- stuffed fish) 1 lg Egg white
3/4 c Cream, heavy
1 ts Pernod
...
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Curry Butter - Great Chefs
1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
-- chopped 1 lg Shallot, chopped
1 sm Garlic, ...
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Chocolate Leaves - Master Chefs
3 oz Chocolate, sweet, melted
For chocolate leaves, brush melted chocolate on undersides of holly or lemon l ...
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Chocolate Rum Cream - Master Chefs
4 oz Chocolate, semi-sweet,
-- melted 1/2 c Water, hot
2 c Cream, whipping
2 tb Rum, dark
...
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Cream Of Shallots Sauce - Great Chefs
8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopp ...
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Lamb Stock - Master Chefs
Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as
-- needed 1 c Tomato, fresh or canned ...
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Red Wine Sauce - Great Chefs
1/2 c Oil, olive
1 lb Bones, salmon
1 lb Butter
2 c Mirepoix
4 ea Bay leaves
1/2 ts ...
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White Chocolate Mousse - Great Chefs
1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, ...
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Brown Chicken Stock
Ingredients
5poundchicken, parts, (backs, necks, carcasses, and giblets), (no livers)
2lgonions, coarsely ...
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Apricot Glaze - Great Chefs
1 c Jam, apricot
1/2 c Sugar
1/4 c Water
Combine jam, sugar and water in a heavy saucepan. Mix w ...
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Bordelaise Sauce - Master Chefs
2 tb Butter, unsalted
8 md Shallots, roughly chopped
1 Garlic, clove, roughly
-- chopped 1 Bouqu ...
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Fish Fume - Great Chefs
---------------------------------FISH FUME---------------------------------
Fish bones (sole is best -- or ...
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Court Bouillon - Master Chefs
2 1/2 c Water, cold
1 md Onion, sliced
1 ea Carrot, sliced
1 ea Celery, stalk, sliced
1 ea ...
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Asparagus Sauce - Great Chefs
1 1/2 lb Asparagus, medium/small
2 oz Butter, unsalted
2 c Cream, heavy
Salt (to taste) Pepper ( ...
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Roast Beef Puree - Master Chefs
4 md Beets, with greens, stems
-- trimmed, (save greens) 1/2 ts Oregano, dried
1/2 ts Thyme, dried
...
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Nantua Sauce - Great Chefs
1 tb Oil, olive
15 sm Crayfish
1 Garlic, bulb, cut in half
1 c Mirepoix **
1 ts Peppercorn ...
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Chocolate Cake - Master Chefs
9 Eggs, separated, room temp.
1 tb Rum, dark
1/4 ts Extract, vanilla
1/4 ts Cream of Tartar
...
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Veal Stock - Master Chefs
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
-- combination of veal -- and beef bones 2 md Onions, ...
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Beef Stock - Master Chefs
2 tb Oil, vegetable
6 lb Bones, beef, meaty
2 md Onions, trimmed, quartered
-- don't peel 2 lg C ...
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Duck Stock - Master Chefs
5 lb Duck, parts, (backs,
-- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped ...
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Veal Glaze - Master Chefs
1/2 c Stock, veal ** OR
---------------------------------VEAL STOCK---------------------------------
...
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Chicken Stock - Master Chefs
5 lb Chicken, parts, (backs,
-- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped ...
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Chili-Corn Sauce - Master Chefs
1 md Onion, top and bottom cut
-- off and reserved 1 Pepper, red bell, top and
-- bottom cut off and r ...
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Basics 
