Advanced – Taylor Tastes

Advanced

BFigJam_slider

View Ingredients Save Recipe

x

Ingredients

3 pounds fresh figs
2 1/4 cups sugar
1 cup balsamic vinegar
1 1/2 teaspoons black peppercorns, tied into a sachet
2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla

Balsamic Fig Jam

“A messy kitchen is the sign of happiness.” Slightly Modified 07/27/22 Figs are beginning to ripen in East Texas and luckily…

17/06/2016

(5 / 5)

400h_SG_Featured

View Ingredients Save Recipe

x

Ingredients

1 1/2 lbs medium Shrimp, raw, shelled, deveined
2 T Olive oil
1/2 tsp Cajun seasoning, powdered
2 cans Cream of Mushroom Soup
1/4 lb fresh Mushrooms, sliced
1/4 cup Clam Juice
12 oz grated Gruyere cheese
1 soup can of heavy Cream
Salt & Pepper to taste
Dash of Cayenne pepper
2 T Dry Sherry

Shrimp Ginocchio

“Calories: Tiny creatures that live in your closet and sew your clothes a little bit tighter every night.” Undoubtedly this is…

15/07/2013

(5 / 5)

Rosti_Featured

View Ingredients Save Recipe

x

Ingredients

4 oz Greek-style Plain yogurt
2 tablespoons all-purpose flour
2/3 cup shredded Monterey Jack cheese
1/4 cup butter, melted
3 heaping tablespoons of small bacon pieces or diced ham pieces
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
10 oz fresh shredded hash brown potatoes (found packaged in the grocery dairy section)
Cooking spray
2 extra large eggs (see comments)
Chopped fresh chives (optional)
Freshly ground black pepper
Hollandaise Sauce Ingredients (or use a packaged mix like Knorr):
1 cup melted butter
3 egg yolks
1 tablespoon of milk or half & half
1 tablespoon of freshly squeezed lemon juice
pinch of cayenne

Rosti Eggs Benedict

“If you are what you eat, then you might as well eat something good.” Everyone has one or more signature dishes;…

26/02/2013

(5 / 5)

PLEASE NOTE - The "Sign Up To Be Notified Of New Site Additions" has been disabled due to interference from hackers and spammers. This feature will likely not be replaced ... sorry for the inconvenience. ALSO - The website is now 99% complete and should be pretty much bug free ... if you notice any glitches or have suggestions, please let me know via the Contact page. CURRENTLY the individual recipes are being reviewed and, when necessary, modified.