Using ingredient butter
Strawberry Lemon Cake
- 4 eggs
- 3 dixie crystals
- 2 lemon concentrate (frozen)
- 375 gr cake flour
- 350 ml buttermilk
- 280 gr butter
- 425 ml cream cheese
- 60 ml lemon juice (fresh)
- 50 gr dixie crystals granulated
- 12 gr lemon rind (freshly grated)
Strawberry Nut Drops
- 375 deg oven
- 2 apar
- 1 egg
- 250 gr all purpose flour
- 200 gr sugar
- 180 gr pkg sweetened strawberries
- 150 gr sweet strawberries
- 150 gr confectioners sugar
- 150 gr confectioners sugar to make a glaze (thin)
- 110 gr butter
Strawstacks
- 450 gr brown sugar
- 240 gr non-dairy liquid coffee
- 80 gr coconut
- 5 gr butter
Streuselkuchen
- 130 gr flour
- 110 gr butter
- 55 gr brown sugar
- 50 gr sugar
- 5 gr cinnamon
Strucle Z Makiem
- 2 eggs
- 2 egg yolks
- 2 egg whites
- 575 gr flour
- 450 gr sugar
- 170 gr poppy seeds
- 120 ml sour cream
- 120 ml water
- 110 gr butter
- 60 gr raisins
Strucle Z Makiem
- 2 eggs
- 2 egg yolks
- 2 egg whites
- 575 gr flour
- 450 gr sugar
- 170 gr poppy seeds
- 120 ml sour cream
- 120 ml water
- 110 gr butter
- 60 gr raisins
Stuffed Baked Potatoes Ii
- 180 ml milk
- 110 gr potatoes (baked)
- 55 gr cheddar cheese (shredded)
- 9 gr butter
Stuffed Cabbage With Rice & Pine Nuts Avgolemono
- 5 eggs
- 2 cabbage heads
- 1 onion
- 1 lemon
- 240 ml water
- 120 gr long rice (raw grain)
- 70 gr pine nuts
- 45 gr clarified butter
- 40 gr raisins
- 34 gr dill (chopped fresh)
Stuffed Chicken
- 10 mushrooms
- 3 scallions
- 2 celery stalks
- 1 chicken
- 1/2 tip of a paring knife
- 60 gr rice
- 45 gr butter
- 1 gr saffron
Stuffed Chicken Breasts
- 16 of chicken breast (halves)
- 2 onions
- 2 eggs
- 1 salt
- 1 pepper
- 900 ml milk ricotta cheese (whole)
- 75 gr spinach
- 28 gr butter
- 16 gr herbs
- 14 gr parsley
Stuffed Crawfish Beignets
- 20 milliliter garlic (minced)
- 110 gr butter
- 60 gr onion (chopped)
- 50 gr celery (chopped)
Stuffed Date Drops
- 1 egg
- 1/4 pecan (halves)
- 600 gr sifted powdered sugar
- 280 gr pitted dates
- 170 gr brown sugar
- 160 gr flour
- 120 ml sour cream
- 110 gr butter
- 50 gr shortening
- 30 ml water
Stuffed Fillets Of Sole With Mushroom Sauce
- 240 ml dry wine (white)
- 350 ml cream (light)
- 120 ml fish liquid from baking dish to mushroom sauce
- 85 gr mushrooms (thin sliced fresh)
- 75 gr butter
- 30 gr onion (finely chopped)
- 10 gr flour
- 45 slices secon mushroom
Stuffed Monkeys
- 10 rectangle
- 1 stick
- 1 egg yolk
- 1/2 this mixture over dough
- 170 gr butter
- 130 gr all purpose flour
- 65 gr pecans (finely chopped)
- 65 gr sugar
- 85 ml cream cheese
- 26 gr melted butter
Stuffed Mushrooms #5
- 16 mushroom caps
- 65 gr green pepper (finely chopped)
- 85 ml cream cheese
- 45 gr butter
- 36 gr dry bread crumbs
- 30 gr onion (finely chopped)
- 26 gr celery (finely chopped)
- 16 ml lemon juice
- 5 ml worchestershire sauce
- 1 gr salt
Stuffed Mushrooms Iii
- 12 mushrooms (fresh)
- 120 ml cream (heavy)
- 55 gr butter
- 32 gr swiss cheese (grated)
- 16 gr onion (finely chopped)
- 8 gr butter
- 7 gr parsley (chopped)
- 3 gr flour
- some mushroom mixture
Stuffed Mushrooms Iii
- 12 mushrooms (fresh)
- 120 ml cream (heavy)
- 55 gr butter
- 32 gr swiss cheese (grated)
- 16 gr onion (finely chopped)
- 8 gr butter
- 7 gr parsley (chopped)
- 3 gr flour
- some mushroom mixture
Stuffed Mushrooms With Crabmeat
- 12 mushrooms
- 3 dashes pepper sauce (hot)
- 1 env
- 120 ml sour cream
- 95 gr crab meat (frozen)
- 28 gr butter
- 20 gr dry bread crumbs (plain)
- 5 gr snipped dill (fresh)
- 1 gr pepper
Stuffed Pistolettes
- 8 pistolette buns
- 7 garlic (cloves)
- 3 chicken breasts
- 1 1/2 worcestershire
- 1 egg
- 250 gr shrimp
- 150 gr butter
- 120 gr swiss cheese
- 85 gr butter
- 80 ml cooking sherry
Stuffed Pistolettes
- 8 pistolette buns
- 7 garlic (cloves)
- 3 chicken breasts
- 1 1/2 worcestershire
- 1 egg
- 250 gr shrimp
- 150 gr butter
- 120 gr swiss cheese
- 85 gr butter
- 80 ml cooking sherry
Stuffed Pistolettes
- 8 pistolette buns
- 7 garlic (cloves)
- 3 chicken breasts
- 1 1/2 worcestershire
- 1 egg
- 250 gr shrimp
- 150 gr butter
- 120 gr swiss cheese
- 85 gr butter
- 80 ml cooking sherry