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Whole Wheat Flour Tortillas

1/2 c Flour
1/2 c Whole wheat flour
1/2 c Whole wheat flour
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[ More ] 10 Reads

White Mousse Cake

Los Angeles Times Cookbook Store-bought genoise or plain sponge, angel food or pound cake may be substituted. Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif. Genoise: 6 eggs, separated 3/4 C sugar 1/4 C flour 2 T Mexican vanilla or 2 t vanilla Mousse: 1 C sugar 1 C lemon juice 1 C water Peel of 3 oranges, 3 grapefruits and 3 lemons, shredded 1 lb white chocolate 3 C whipping cream 1/2 C pine nuts, chopped or whole Powdered sugar Grease, flour and line
bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with
bottom of 15 1/2- x 10 1/2-inch jellyroll pan with waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350F 20 minutes. Cool. To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add citrus peels and cook until tender. Drain peel, reserve syrup for another use. Using half of chocolate, make chocolate curls with vegetable peeler. Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt remaining chocolate in top of double boiler over barely simmering water. Cool. Whip cream until stiff. Alternately fold half of chocolate, alf of peel and half of pine nuts into cream. Add remaining melted chocolate, half of remaining peel and half of remaining pine nuts until incorporated into cream. Cut genoise crosswise into 4 equal rectangular layers, (If using purchased loaf cake, split into 4 layers.) Spread some of white chocolate mousse on first layer. Top with
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[ More ] 10 Reads

Wesley &Amp; Kathy's World-Famous Killer 4-Star Venison Chili

3 lb Finely chopped venison *
1 ea Medium onion
1 ea Medium onion
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[ More ] 10 Reads

Wesley & Kathy's World-Famous Killer 4-Star Venison Chili

3 lb Finely chopped venison *
1 ea Medium onion
1 ea Medium onion
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[ More ] 10 Reads

Wesley & Kathy's World-Famous Killer 4-Star V

3 lb Finely chopped venison *
1 Medium onion
1 Medium onion
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[ More ] 10 Reads

Wattakka (Curried Pumpkin)

450 g Pumpkin
25 g Onion
25 g Onion
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[ More ] 12 Reads

Warm Lobster Taco with Yellow Tomato Salsa

4 Whole lobsters (1 lb each)
3 tb Corn oil
3 tb Corn oil
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[ More ] 11 Reads

Wafer Wrapped Prawns


12 oz Prawns -- peeled & chopped
12 oz Prawns -- peeled & chopped
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[ More ] 10 Reads

Vindaloo Base

1 Recipe mild curry base
1/2 ts Turmeric
1/2 ts Turmeric
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[ More ] 10 Reads

Vindaloo (Vinegar Pork Curry)

Ingredients: 2 lb Lean pork
1 3/4 oz Ginger
1 3/4 oz Ginger
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[ More ] 10 Reads


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