Search Results (186 found)
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Get Tagliatelle del "Magnifico" Recipe from Food Network
Get Tagliatelle del "Magnifico" Recipe from Food Network
Ingredients:
semolina flour, jumbo eggs, olive oil, salt, heavy cream, lemon, orange, cognac, mint leaves, parmigiano reggiano
www.chowhound.com
Making whole cranberry sauce cannot be any easier than this. It is best served warm. Encourage guests to spread over their meat and dressing – European style...
Making whole cranberry sauce cannot be any easier than this. It is best served warm. Encourage guests to spread over their meat and dressing – European style...
www.delish.com
Perfect in the fall, when apples and pears are at their best, this cinnamon-spiced crisp brings together a flawless blend of smooth, tart, and spicy seasonal flavors. If you prefer, swap out the Cognac here for bourbon.
Perfect in the fall, when apples and pears are at their best, this cinnamon-spiced crisp brings together a flawless blend of smooth, tart, and spicy seasonal flavors. If you prefer, swap out the Cognac here for bourbon.
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Get Robert Jr.'s Hennessey Cream Shrimp Recipe from Food Network
Get Robert Jr.'s Hennessey Cream Shrimp Recipe from Food Network
Ingredients:
butter, garlic, black pepper, worcestershire sauce, shrimp, green, cornstarch, water, shallots, cognac, heavy cream
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A recipe for a summer fruit galette.
A recipe for a summer fruit galette.
Ingredients:
flour, powdered sugar, butter, egg, cherries, cognac, cranberries, sugar, water, orange, apples, brown sugar, pecans
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A classic comfort dish that’s as easy to make as it is tasty.
A classic comfort dish that’s as easy to make as it is tasty.
Ingredients:
chuck roast, onion, orange, herb bouquets, cognac, red wine, olive oil, garlic, tomato paste, carrots
cooking.nytimes.com
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings
www.allrecipes.com
Cognac-flavored crepes are filled with an easy-to-make chocolate filling and served with a warm chocolate sauce for an extraordinary dinner party dessert. Make everything ahead of time and assemble a few hours before serving.
Cognac-flavored crepes are filled with an easy-to-make chocolate filling and served with a warm chocolate sauce for an extraordinary dinner party dessert. Make everything ahead of time and assemble a few hours before serving.
Ingredients:
eggs, milk, water, flour, sugar, margarine, cognac, chocolate pudding, instant coffee, heavy cream, chocolate, evaporated milk, confectioners sugar
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Get Tomato Gorgonzola Soup Recipe from Food Network
Get Tomato Gorgonzola Soup Recipe from Food Network
Ingredients:
butter, yellow onions, cloves, flour, cognac, potatoes, chicken broth, tomatoes, heavy cream, gorgonzola cheese, basil, cider vinegar
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Get Salisbury Steak with Mushroom Gravy Recipe from Food Network
Get Salisbury Steak with Mushroom Gravy Recipe from Food Network
Ingredients:
beef, cream of mushroom soup, italian bread, egg, onions, steak, canola oil, butter, cognac, mushrooms, beef broth, gravy
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Get My Big Fat Gypsy Trifle Recipe from Food Network
Get My Big Fat Gypsy Trifle Recipe from Food Network
Ingredients:
butter, liqueur, strawberries, amaretti cookies, seeds, powdered sugar, heavy cream, white chocolate
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Get Shrimp Bisque Recipe from Food Network
Get Shrimp Bisque Recipe from Food Network
Ingredients:
shrimp, seafood, olive oil, leeks, garlic, cognac, dry sherry, butter, flour, half and half, tomato paste, salt, black pepper