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Recipe Name Category Total Views
1 Red Wine Sauce - Great Chefs Basics 1785
2 Cajun Spice - Ornish Basics 221
3 Nantua Sauce - Great Chefs Basics 190
4 Veal Stock - Master Chefs Basics 186
5 Veal Glaze - Master Chefs Basics 185
6 Pastry Cream - Great Chefs Basics 181
7 Salmon Mousse - Great Chefs Basics 179
8 Lamb Stock - Master Chefs Basics 177
9 White Chocolate Mousse - Great Chefs Basics 176
10 Roast Beef Puree - Master Chefs Basics 175
11 Puff Pastry - Master Chefs Basics 161
12 Chocolate Mousse - Master Chefs Basics 120
13 Bordelaise Sauce - Master Chefs Basics 118
14 Chili-Corn Sauce - Master Chefs Basics 116
15 Chocolate Rum Cream - Master Chefs Basics 115
16 Court Bouillon - Master Chefs Basics 111
17 Duck Stock - Master Chefs Basics 109
18 Apricot Glaze - Great Chefs Basics 107
19 Cream Of Shallots Sauce - Great Chefs Basics 105
20 Curry Butter - Great Chefs Basics 104
21 Beef Stock - Master Chefs Basics 101
22 Chicken Stock - Master Chefs Basics 100
23 Almond Meringue - Master Chefs Basics 99
24 Brown Chicken Stock Basics 98
25 Asparagus Sauce - Great Chefs Basics 90
26 Fish Fume - Great Chefs Basics 63
27 Hazelnut Praline Buttercream - Master Chefs Basics 56
28 Chocolate Cake - Master Chefs Basics 55
29 Chocolate Leaves - Master Chefs Basics 49

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Related Recipe:
Raspberry Dreams

1 c Margarine; softened

1 c Sugar

1 Egg

2 c All-purpose flour

2/3 c Raspberry jam

Or substitute other jams -such as: Blackberry or apricot Topping: 1/4 c Margarine; melted

1 1/2 c Flaked coconut

2 Eggs

1 ts Sugar

Preheat oven to 350 degrees. In large mixing bowl, cream margarine and sugar until light and fluffy. Add egg and beat until well mixed. Stir in flour. Pat dough into 13 x 9 inch pan. Spread jam evenly on top. In a small bowl combine topping ingredients; carefully spread over jam. Bake 25 minutes. Cool. Cut into 2 x 1 inch bars. -----