Skip to content

Type what you have

Cook with

egg yolk ×
French Baguettes
Dinner French

French Baguettes

4.8

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place flour, 1 cup water, sugar, yeast, and salt into a bread machine pan in the order recommended by manufacturer. Select Dough cycle; press Start.
  2. 2 While the cycle is running, grease a bowl and cookie sheet with cooking spray; set them aside.
  3. 3 When the cycle is complete, place dough in the greased bowl, turning to coat all sides.
  4. 4 Cover and let rise in a warm place until doubled in size, about 30 minutes. Dough is ready if indentation remains when touched.
  5. 5 Punch down dough and transfer to a lightly floured surface. Roll into a 16-x12-inch rectangle. Cut dough in half, creating two 8-x12-inch rectangles. Roll up each half of dough tightly, beginning at a long side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends.
  6. 6 Place 3 inches apart on the greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches or one lengthwise slash on each loaf. Cover and let rise in a warm place until doubled in size, 30 to 40 minutes.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Mix egg yolk with 1 tablespoon water in a small bowl; brush over tops of loaves.
  9. 9 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Judy Taubert

Duchess Potatoes
Dinner French

Duchess Potatoes

4.5

Prep
25 min
Cook
60 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Fit a piping bag with a coupler and large open star tip. Grease a baking sheet.
  2. 2 Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
  3. 3 Cook potatoes over low heat until remaining water steams off, about 3 minutes. Cool at least 15 minutes.
  4. 4 Place potatoes in the bowl of a food processor; process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and black pepper. Pulse until just combined; spoon into the piping bag. Gather bag edges and twist together.
  5. 5 Pipe potato mixture with a circular motion onto the prepared baking sheet into eighteen 2-inch rosettes; finish with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
  6. 6 Beat 1 egg and heavy cream together in a bowl; brush onto rosettes.
  7. 7 Bake in the preheated oven until golden brown, 35 to 40 minutes.

By Howard

Secret Recipe Chicken Fricassee
Dinner French

Secret Recipe Chicken Fricassee

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  2. 2 Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  3. 3 Whisk egg yolks and lemon juice together in a bowl.
  4. 4 Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  5. 5 If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  6. 6 Stir chicken breast pieces into sauce until chicken is heated through.

By jodilmayer

Veal Roast Blanquette
Dinner French

Veal Roast Blanquette

4.1

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
  2. 2 To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
  3. 3 In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
  4. 4 In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

By trvlnbarefootingal

Chicken Normandy (Escalope de Poulet a la Normande)
Dinner French

Chicken Normandy (Escalope de Poulet a la Normande)

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and sear until lightly browned, 2 to 3 minutes per side. Remove from the skillet.
  2. 2 Add drained mushrooms to the juices in the skillet and cook until they start to pop, about 5 minutes.
  3. 3 Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
  4. 4 Serve with cooked white rice.

By CeliaBC

The French Bread
Dinner French

The French Bread

4.6

Prep
20 min
Cook
15 min
Total
125 min

Instructions

  1. 1 Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
  2. 2 After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
  3. 3 Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
  4. 4 Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
  5. 5 Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
  6. 6 Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
  7. 7 Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.

By Sam Nemati

Poached Salmon with Hollandaise Sauce
Dinner French

Poached Salmon with Hollandaise Sauce

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Find a high-sided pan large enough to accommodate both salmon fillets side-by-side, without too much excess room; a small skillet or medium-sized saucepan should do. Pour lemon juice and olive oil into the pan, along with enough water to bring the water level up to 3/4-inch. Season the water to taste with salt and pepper, then add the salmon. Pour in enough water to just cover the salmon.
  2. 2 Place the salmon over medium-high heat, and heat until the water is hot and steaming, but not simmering (165 degrees F (75 degrees C)); reduce heat if needed to keep the water at the proper temperature. Poach until the salmon turns opaque, and is firm to the touch; or to an internal temperature of 140 degrees F (60 degrees C). Proceed making the Hollandaise sauce while the salmon is poaching.
  3. 3 Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
  4. 4 When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
  5. 5 To serve, drain the poached salmon and place each piece onto a dinner plate. Generously ladle with the warm hollandaise sauce, and sprinkle with chives.

By luna

How to Make Coquilles Saint-Jacques
Dinner French

How to Make Coquilles Saint-Jacques

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.
  3. 3 Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
  4. 4 Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
  5. 5 Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
  6. 6 Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
  7. 7 Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
  8. 8 Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.
  9. 9 Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

By John Mitzewich

Tomato Galette
Dinner French

Tomato Galette

4.9

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
  2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
  3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
  4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C).
  6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
  7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
  8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
  9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
  10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)
Dinner French

Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken)

4.3

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.
  2. 2 Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.
  3. 3 Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  4. 4 Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.

By elegantcooking

Chicken Bouillabaisse
Dinner French

Chicken Bouillabaisse

5.0

Prep
35 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
  2. 2 Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
  3. 3 Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
  4. 4 Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

By Jacques Pepin

Homemade Egg Noodles
Dinner

Homemade Egg Noodles

3.5

Prep
Cook
Total

Instructions

  1. 1 Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
  2. 2 Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
  3. 3 Add to broth such as chicken or turkey and cook until done.

By Beverly Myers

Delicious Duchess Potatoes
Dinner

Delicious Duchess Potatoes

4.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
  4. 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
  5. 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

By Alois

Grandma's Thanksgiving Noodles
Dinner

Grandma's Thanksgiving Noodles

5.0

Prep
30 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Combine eggs, egg yolks, water, and salt in a bowl; beat with an electric mixer until combined. Beat in 2 cups flour. Mix in 1 cup flour with a wooden spoon. Add more flour to make it as thick as you can stir. Divide dough into 4 equal balls.
  2. 2 Generously dust a pastry cloth, a rolling pin, and 4 sheets of waxed paper with flour. Roll each ball of dough on the pastry cloth until 1/8 to 1/4 inch thick. Let dough sit for 45 minutes. Flip each piece of dough (it will be hard to flip) and let sit for another 45 minutes.
  3. 3 Stack pieces of dough together and cut into noodles. Let noodles dry for about 3 hours.
  4. 4 Bring chicken broth to a boil in a large pot. Add noodles and cook, uncovered, until soft with no bite and the broth has thickened, 15 to 20 minutes.

By richgator

Fancy Crescents
Dinner

Fancy Crescents

4.0

Prep
20 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Combine flour and butter in large bowl. Cut in butter until mixture is crumbly.
  2. 2 In a separate bowl beat egg yolk and sour cream together with spoon. Add to flour mixture. Mix together well. Chill covered in refrigerator at least 4 hours. If you make this in the evening, store overnight.
  3. 3 Stir sugar and cinnamon together to use instead of flour for rolling dough. Sprinkle some over working surface. Roll about 1/4-1/3 of dough into circle about 10 inches in diameter, sprinkling with sugar-cinnamon mixture on both sides as needed both to roll and for taste. Cut in 16 pie shape wedges. Beginning at outer wide edge, roll toward center. Arrange on ungreased baking sheet close together, not touching.
  4. 4 Bake in a preheated 375 degrees F (190 degrees C) oven for 25 to 30 minutes, until browned.

By Carol

Easy Lemon Rice Pilaf
Dinner

Easy Lemon Rice Pilaf

4.5

Prep
20 min
Cook
28 min
Total
48 min

Instructions

  1. 1 Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
  2. 2 Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. 3 Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

By LemonLush

Amy's Garlic Egg Chicken
Dinner

Amy's Garlic Egg Chicken

4.5

Prep
5 min
Cook
40 min
Total
285 min

Instructions

  1. 1 In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over.
  4. 4 Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

By amy miazga

Spicy Jalapeno Bites
Dinner

Spicy Jalapeno Bites

3.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cream cheese, Parmesan cheese, egg yolks, jalapeno peppers, hot sauce, and garlic powder in a bowl. Mix to form a paste. Shape into balls and roll in bread crumbs until breading is about 1/4 inch thick. Place balls on an ungreased baking sheet.
  3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes. Serve warm or freeze in a resealable plastic bag for later.

By Sasha Biesecker

Honey Baked Chicken I
Dinner

Honey Baked Chicken I

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
  3. 3 Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

By MARBALET

Chef John's Creamy Corn Custard
Dinner

Chef John's Creamy Corn Custard

4.9

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
  2. 2 Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
  3. 3 Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
  4. 4 Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
  5. 5 Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
  6. 6 Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

By John Mitzewich

Cauliflower and Carrot Casserole
Dinner

Cauliflower and Carrot Casserole

3.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
  3. 3 While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
  4. 4 Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

By FRENO

Avocado Carbonara for Two
Dinner

Avocado Carbonara for Two

2.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. 2 Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
  3. 3 Ladle 1 cup pasta cooking water into a bowl; set aside.
  4. 4 Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
  5. 5 Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
  6. 6 Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

By Buckwheat Queen

Mum-Mum's Butterscotch Pie
Dinner

Mum-Mum's Butterscotch Pie

4.2

Prep
15 min
Cook
35 min
Total
365 min

Instructions

  1. 1 Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
  2. 2 Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
  3. 3 Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
  6. 6 Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
  7. 7 Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

By kuppykake

Flan de Naranja (Orange Flan)
Dinner Mexican

Flan de Naranja (Orange Flan)

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
  2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
  3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
  4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
  5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Blender Bearnaise Sauce
Dinner

Blender Bearnaise Sauce

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
  2. 2 Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
  3. 3 Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

By BRIDGETCLARK

Mom's Pumpkin Rolls
Dinner

Mom's Pumpkin Rolls

4.8

Prep
15 min
Cook
15 min
Total
170 min

Instructions

  1. 1 Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
  2. 2 Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
  3. 3 Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
  6. 6 Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

By Rachel Digman

Zopf (Swiss Braided Bread)
Dinner European

Zopf (Swiss Braided Bread)

4.1

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Dissolve yeast in warm milk in a large bowl. Let stand until creamy, about 10 minutes. Add egg yolk, butter, then 2 cups bread flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  2. 2 Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
  3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden, 20 to 25.

By Victoria Marler

Steamed Fresh Green Beans with Garlic Dill Hollandaise Sauce
Dinner

Steamed Fresh Green Beans with Garlic Dill Hollandaise Sauce

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
  2. 2 Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
  3. 3 Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
  4. 4 Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
  5. 5 Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
  6. 6 Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

By Melissa Goff