Brandy and Spice Peach Preserves - Lisa Sizemore Recipe - Food.com nutmeg,    juniper,    cloves,    cinnamon,    allspice,    lemon,    peach,    sugar,    brandy www.foodtv; Emeril's Scratch Contest Serving Size: 1 (5032) g   Servings Per Recipe: 1   AMT. PER SERVING % DAILY VALUE   Calories: 700.5   Calories from Fat 4 g 1 %   Total Fat 0.5 g 0 %   Saturated Fa...

Pork and Liver Pate (Terrine de campagne) pork belly,    pork liver,    pepper,    mace,    juniper,    garlic,    bacon,    pork,    veal,    salt,    white wine,    brandy A terrine de campagne, or pork and liver pate from Elizabeth David. This rich and indulgent dish would be ideal for a starter, served on toast or French bread. To the minced meats, all thoroughly blen...

Pork and chicken terrine - Recipes - delicious.com.au ground pork,    chicken breast,    pancetta,    olive oil,    pistachio,    thyme,    parsley,    nutmeg,    juniper,    onion,    brandy This pork and chicken terrine may take a little work ahead of time, but it is worth the wait – great served with crunchy salad. 1.   Preheat the oven to 180 C. Line a 9cm x 17cm (1-litre) terrine...

Terrine - Recipes - delicious.com.au pancetta,    chicken liver,    olive oil,    pistachio,    thyme,    sage,    pepper,    nutmeg,    juniper,    bay leaf,    onion,    garlic,    pork ribs,    bacon,    pork,    veal,    white wine,    brandy,    milk This flavoursome terrine is simple to prepare and perfect for summer picnics - you can make it in advance, then just slice and serve with crusty French bread. 1.   Trim the sinew and muscle from the ch...

Pan-Roasted Rabbit with Fresh Herbs beet greens,    chicken stock,    cornstarch,    olive oil,    yarrow,    thyme,    savory,    rosemary,    pepper,    oregano,    marjoram,    juniper,    berries,    garlic,    spinach,    rabbit,    beef,    salt,    white wine,    red wine,    brandy,    water Pan-Roasted Rabbit with Fresh Herbs recipe: Try this Pan-Roasted Rabbit with Fresh Herbs recipe, or contribute your own. See recipes for Brown Chicken Stock and Roast Beef Puree. *** Blanch 1 1/2 pou...

French Canadian Tourtiere du Lac Saint Jean - Recipe #21211 - Foodgeeks butter,    ground pork,    cured pork,    ground beef,    thyme,    savory,    pepper,    peppercorn,    juniper,    bay leaf,    potato,    carrot,    shallot,    onion,    garlic,    celery,    duck,    eggs,    rabbit,    veal,    salt,    fat,    extra dry vermouth,    brandy,    cognac,    water,    flour Try this recipe for French Canadian Tourtiere du Lac Saint Jean on Foodgeeks.com In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns,...

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