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Barbeque Recipes

Recipe Name Category Total Views
1 Salmon Burgers with Pineapple Rings Barbeque 16
2 Southwestern Chicken Burgers Lhj Barbeque 16
3 Southwestern Grilled Cacti Soup Barbeque 16
4 Spiral-Wrapped Grilled Vegetable Tortilla Sandwiches Barbeque 16
5 Tangy Grilled Chicken Barbeque 16
6 Texas Beef Barbecue Barbeque 16
7 Thai Chili Fish Sauce Vmxv03a Barbeque 16
8 Grilled Tofu with Summer Vegetables Barbeque 15
9 Horseradish-Garlic Burgers Barbeque 15
10 Lisa's Mexican Burgers Barbeque 15
11 Mcdunnah Burgers Barbeque 15
12 Memphis Style Method For Ribs - Weber Barbeque 15
13 Oriental Bar-B-Q Pork Tenderloin Barbeque 15
14 Pasta with Grilled Poultry Sausages(Mf) Barbeque 15
15 Red Snapper Skewered Grilled"Ceviche" Barbeque 15
16 Spit Roasted Chili Barbeque Ribs Barbeque 15
17 Turkey Vegetable Burgers Barbeque 15
18 Zesty Hamburgers Barbeque 15
19 Jack Daniel's Grilled Chuck Roast Barbeque 15
20 Jeff's Barbecue Sauce Barbeque 15
21 Joey's Grilled Hamburger Supreme Barbeque 15
22 Betti's London Broil***Fggt98b Barbeque 15
23 Bubba Tom's Eastern North Carolina Style Barbeque Barbeque 15
24 Bucket Of Grilled Crawfish(Gr) Barbeque 15
25 Butterburgers Barbeque 15
26 Charcoal Grilled Shiitakes Barbeque 15
27 Chargrilled Spiced Chicken W Couscous with Pine Nuts Barbeque 15
28 Cheese-Stuffed Burgers Barbeque 15
29 Chilled Chicken with Dill Sauce Barbeque 15
30 Chinese: Noodles and Gravy (Yee Mein) Barbeque 15
31 Classic German Burgers Barbeque 15
32 Close To Swiss Chalet Barbecue Sauce Barbeque 15
33 Crockpot Barbeque Barbeque 15
34 Entrecote Bercy(Grilled Beef Steak) Barbeque 15
35 Galliano Barbeque Sauce - Mary Hudgins - Holly Barbeque 15
36 Grilled Beef Tenderloin with Red Wine and Pistachios Barbeque 15
37 Grilled Chicken Sandwich w/Tarragon Mayo Barbeque 15
38 Grilled Chicken/Fish with Cucumber-Cilantro Beurre Blanc Barbeque 15
39 Grilled Eggplant, Tomato, Zucchini & Squash Sandwich With Barbeque 15
40 Grilled Game Sausage with Wilted Greens Barbeque 15
41 Grilled Ham, Caramelized Onion, Apple, & Cheese Sandwiches Barbeque 15
42 Grilled Langoustines with Garlic Butter Barbeque 15
43 Grilled Mahimahi w/ Red Onion Couscous & Chunky Papaya Avoc Barbeque 15
44 Grilled Marinated London Broil Barbeque 15
45 Grilled Portobella Mushrooms with Mango Chutney Barbeque 15
46 Grilled Portobello Mushrooms Over Angel Hair* Barbeque 15
47 Grilled Portobello Sandwich with Goat Cheese and Green Sauce Barbeque 15
48 Jack's Barbeque Pinquitos Barbeque 14
49 Jeff's Favorite Barbecue Brisket Barbeque 14
50 Jim's Teriyaki Marinade and Bbq Sauce Barbeque 14

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Related Recipe:
Profiteroles with Toffee Sauce

--------------------------------CHOUX PASTE-------------------------------- 200 ml (7 fl oz) water

100 g (3oz) water

1 tb Water (extra)

150 g (3oz) plain flour

4 Eggs

----------------------------------FILLING---------------------------------- Vanilla ice cream

--------------------------------TOFFEE SAUCE-------------------------------- 400 ml (14 fl oz) cream

340 g (12oz) caster sugar

3 ts Cocoa powder

2 tb Golden syrup

1 tb Butter

1 tb Vanilla sugar

To Drink: - Sweet white wine

Advance: Yes Preheat the oven to 200C/400F/Gas Mark 6. Grease a baking sheet with 1 tsp of the butter. Make the choux paste. Bring the water and 100g/3oz of the butter to the boil. Tip in the flour. Stir vigorously with a wooden spoon, until the mixture comes away from the sides of the pan. Remove from the heat. Stir for 2-3 mins. Allow to cool. Beat in 1 egg at a time. Put it into a piping bag and pipe 30-40 small bun shapes on the prepared baking sheet. Bake in the middle of the oven for approximately 10 mins or until the choux pastry has risen to more than double its size and is golden. Make the sauce. Mix the cream, sugar, cocoa and syrup in a pan. Bring to the boil, stirring, then lower the heat, continue stirring and simmer for 20-30 mins or until the sauce is thick and golden brown. Remove the

saucepan from the heat. Stir in the butter and add vanilla sugar to taste. Stir occasionally while the sauce cools. Cut a split in the profiteroles and fill each with vanilla ice cream. Stack them on a serving plate in a pyramid shape. Pour over the sauce. if there is any sauce left over, serve separately. Posted by : Sue Rykmans -----