Oven
Harvard Beets Ii
- 16 beets (sliced)
- 2 mix cornstarch (together)
- 5/8 set aside
- 60 ml vinegar
- 18 gr sugar
- 3 gr cornstarch
- 2 gr salt
Harvest Pie
- 10 pie
- 6 tart
- 4 green tomatoes
- 1 chunks
- 1 crust for double
- 220 gr brown sugar
- 65 gr flour
- 45 gr butter
- 28 gr rum
- 22 gr currants (dried)
Harvest Time Pot Roast
- 6 potato
- 6 carrot
- 2 apple
- 1 onion
- 1 acorn squash
- 900 gr pork shoulder roast
- 30 ml oil
- 10 ml cider vinegar
- 1 gr chervil leaves
- 1 package gravy mix for pork
Haselnussmakronen
- 2 egg whites
- 150 gr sugar
- 120 gr hazlenuts
- 8 gr cocoa
- 4 gr lemon rind
- 2 gr vanilla extract
Haselnussmakronen
- 2 egg whites
- 210 gr shelled hazelnuts
- 50 gr sugar
- 32 gr unsweetened cocoa
- 4 gr lemon peel (grated)
- 4 gr vanilla
- 1 gr salt
Haselnusstoertchen
- 4 eggs
- 1/2 full with batter
- 240 gr powdered sugar
- 150 gr hazelnuts
- 140 gr butter
- 30 gr flour
- 16 ml water (hot)
- 5 gr baking powder
- 5 gr rum
Hasenpfeffer
- 10 black peppercorns
- 3 rabbit (frozen)
- 1 clove garlic
- 1 bay leaf
- 1/2 bacon
- 240 ml water
- 240 ml dry wine (red)
- 65 gr shallots (finely chopped)
- 45 ml water
- 40 gr all purpose flour
Hasenpfeffer
- 10 black peppercorns
- 3 rabbit (frozen)
- 1 clove garlic
- 1 bay leaf
- 1/2 bacon
- 240 ml water
- 240 ml dry wine (red)
- 65 gr shallots (finely chopped)
- 45 ml water
- 40 gr all purpose flour
Hasenpfeffer #2
- 4 rabbit
- 1 bay leaf
- 1 mixed pickling spice
- 350 ml dry wine (red)
- 180 ml cider vinegar
- 180 gr onions
- 120 ml sour cream
- 65 gr flour
- 55 gr butter
- 26 gr sugar
Hash Brown Casserole
- 700 gr pared potatoes
- 290 gr bag (thawed frozen)
- 240 ml evaporated skimmed milk
- 230 ml nonfat sour cream
- 60 gr sharp cheddar cheese
- 55 gr melted margarine
- 55 gr cornflakes
Hashed Brown Quiche*
- 3 l eggs
- z
- 350 ml cream (heavy)
- 110 gr sharp cheddar (shredded)
- 30 ml vegetable oil
- 16 gr parmesam cheese (grated)
- 5 gr parsley paprika (chopped fresh)
- 2 ml soy sauce
- 2 ml dry mustard
Hassenpfeffer #1
- 24 onions (white)
- 1 young rabbit
- 1 bay leaf
- 1 bottle dry wine (red)
- 180 gr onions
- 120 ml wine vinegar
- 90 ml olive oil
- 16 gr unsweetened chocolate
- 8 gr flour
- 6 gr salt
Hassenpfeffer#1
- 24 onions (white)
- 1 young rabbit
- 1 bay leaf
- 1 bottle dry wine (red)
- 180 gr onions (sliced)
- 120 ml wine vinegar
- 90 ml olive oil
- 16 gr unsweetened chocolate (grated)
- 8 gr flour
- 6 gr salt (optional)
Haupia-Pumpkin Pie
- 9 unbaked pie shell
- 2 eggs (slightly beaten)
- 475 gr pumpkin
- 375 ml evaporated milk
- 240 ml cream whipped (heavy)
- 150 gr sugar
- 120 gr coconut (shredded)
- 3 gr cinnamon (ground)
- 1 gr salt
- 1 gr ginger (ground)
Hawaiian Bagels
- 425 gr bread flour
- 270 ml water
- 130 gr pineapple (dried diced)
- 50 gr coconut (dried shredded)
- 26 gr malt powder
- 16 ml olive oil
- 12 gr yeast
- 8 gr wheat gluten (optional)
- 3 gr salt
- 2 gr coconut extract (optional)
Hawaiian Turkey Kebobs
- 453 mg potassium
- 400 oven
- 271 mg sodium
- 54 mg cholesterol
- 22 grams protein
- 14 grams carbohydrate
- 10 cherry tomatoes
- 4 grams fat
- 3 meat (lean)
- 1 onion
Hawaiian Upside
- 4 maraschino cherries
- 2 eggs
- 240 ml juice-pack pineapple (crushed)
- 160 gr all purpose flour
- 120 ml reserved pineapple juice
- 75 gr butter
- 60 gr coconut (shredded)
- 5 gr baking powder
- 4 gr vanilla
- 1 gr salt
Hayes Street Grill Apricot Crisp
- 1 lemon
- 950 ml pitted apricot juice (halves)
- 220 gr brown sugar (light)
- 130 gr all purpose flour
- 65 gr butter (unsalted)
- 3 gr cinnamon (ground)
Hazelnut And Apricot Biscotti
- 11 eggs
- 4 egg yolks
- 4 parts
- 2 in diameter (inches)
- 2 cylinders
- 2 well-greased baking sheets
- 500 gr sugar
- 500 gr flour
- 400 gr apricots (finely diced dried)
- 95 gr hazelnuts
Hazelnut Biscotti
- 2 eggs
- 1 lemon
- 250 gr all purpose flour
- 200 gr sugar
- 140 gr hazelnuts
- 65 gr butter
- 5 gr baking powder
- 4 gr vanilla extract
- 1 gr salt
Hazelnut Double Chunk Cookies
- 300 degree oven
- 3 cookie shee sift the flour
- 2 eggs
- 2 onto the cookie shee (inches apart)
- 2 frangelico
- 350 gr all purpose flour
- 280 gr hazelnuts
- 260 gr chocolate (white)
- 240 gr semisweet chocolate
- 220 gr brown sugar (light)
Hazelnut Double Fudge Pie
- 350 oven until the filling is se it will puff up (slightly)
- 9 unbaked pie shell
- 3 eggs (slightly beaten)
- 425 gr corn syrup (light)
- 160 gr mini-chocolate chips
- 120 ml cream (heavy)
- 120 ml hazelnut liqueur
- 110 gr butter melted
- 110 gr hazelnuts (halved)
- 100 gr sugar