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Fine Dining at Home. Sunday, January 2, 2011. January 1 - Dutch Doughnuts for New Year. Serving Oliebollen (Dutch doughnuts) on New Year's eve is a Dutch tradition. So when my husband learned that I am serving oliebollen on New Year's eve, he was very happy. 1 cake yeast (2/3 oz). 2 1/4 cups flour. 1 cup raisins (washed to soften). 1 apple, peeled and chopped. Oil for deep frying. Preparation Time (at least 4 hours). In a large bowl, sift together the flour and salt. Leave the bowl in a warm place. 1/2 c...

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Fine Dining at Home | finediningathome.blogspot.com Reviews

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Fine Dining at Home. Sunday, January 2, 2011. January 1 - Dutch Doughnuts for New Year. Serving Oliebollen (Dutch doughnuts) on New Year's eve is a Dutch tradition. So when my husband learned that I am serving oliebollen on New Year's eve, he was very happy. 1 cake yeast (2/3 oz). 2 1/4 cups flour. 1 cup raisins (washed to soften). 1 apple, peeled and chopped. Oil for deep frying. Preparation Time (at least 4 hours). In a large bowl, sift together the flour and salt. Leave the bowl in a warm place. 1/2 c...

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1 oliebollen

2 ingredients

3 1 cup milk

4 2 tsp salt

5 confectioner's sugar

6 posted by

7 cathelyn and daniel

8 no comments

9 email this

10 blogthis

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oliebollen,ingredients,1 cup milk,2 tsp salt,confectioner's sugar,posted by,cathelyn and daniel,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels europe,europe netherlands,grand marnier shrimps,for the sauce

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Fine Dining at Home | finediningathome.blogspot.com Reviews

https://finediningathome.blogspot.com

Fine Dining at Home. Sunday, January 2, 2011. January 1 - Dutch Doughnuts for New Year. Serving Oliebollen (Dutch doughnuts) on New Year's eve is a Dutch tradition. So when my husband learned that I am serving oliebollen on New Year's eve, he was very happy. 1 cake yeast (2/3 oz). 2 1/4 cups flour. 1 cup raisins (washed to soften). 1 apple, peeled and chopped. Oil for deep frying. Preparation Time (at least 4 hours). In a large bowl, sift together the flour and salt. Leave the bowl in a warm place. 1/2 c...

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finediningathome.blogspot.com

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Fine Dining at Home: December 23 - Grand Marnier Shrimp

http://finediningathome.blogspot.com/2010/12/december-23-grand-marnier-shrimp.html

Fine Dining at Home. Thursday, December 23, 2010. December 23 - Grand Marnier Shrimp. Another way to enjoy shrimp - Grand Marnier Shrimp. The prawns are simply dusted with cornstarch (as for me, I used pancake mix) and deep fried for two minutes. The Grand Marnier sauce is the complicated part of this recipe. Whatever happens, make sure that you just whisk enough liquid on the mayonnaise to make the perfect sauce. 8 to 10 prawns (jumbo shrimps). 1/2 cup pancake mix (or cornstarch). 1/2 cup orange juice.

2

Fine Dining at Home: January 2010

http://finediningathome.blogspot.com/2010_01_01_archive.html

Fine Dining at Home. Sunday, January 31, 2010. January 31 - Roasted Cornish Hen in Red Wine Sauce. I like serving Cornish hens even if they tend to be more bony for kids. Cornish hen is tastier and the serving portion is smaller. It is less fatty, too, so you do not have the extra grease when baking or roasting it. Cornish Hen in Red Wine Sauce. 2 Cornish Hens, cut in half. 1 tsp ground pepper. 1 cup brown sugar. 1 cup red wine. 3 carrots, peeled. 3 beets, peeled. 1 large sweet onion, thinly sliced.

3

Fine Dining at Home: November 2010

http://finediningathome.blogspot.com/2010_11_01_archive.html

Fine Dining at Home. Wednesday, November 10, 2010. November 10 - Filet Mignon Simplified. Serving filet mignon is the classic way of serving an elegant dinner. But it does not need to be complicated. Freshly ground rock salt and pepper does the trick. Using a wok is one sure way of searing the meat the right way, if you are not opting for grilling or broiling. I served the filet mignon with simply boiled French fingerling potatoes. 8 oz filet mignon, pieces. Freshly ground rock salt and pepper. In the sa...

4

Fine Dining at Home: September 2010

http://finediningathome.blogspot.com/2010_09_01_archive.html

Fine Dining at Home. Tuesday, September 21, 2010. September 21 - Beer Braised Pork Chops. Beer braised pork chops is another easy yet delicious way of serving pork chops. Pork chop is not a favorite meat cut for me. It tends to be hard than tender. When trying this dish, use the center cut with the bone in. It's all meat but really tender. Rub the meat with salt and pepper then set aside for at least 15 minutes. In this way, the meat is tastier when browned. Beer Braised Pork Chops. 4 tbsp olive oil.

5

Fine Dining at Home: December 2010

http://finediningathome.blogspot.com/2010_12_01_archive.html

Fine Dining at Home. Thursday, December 23, 2010. December 23 - Grand Marnier Shrimp. Another way to enjoy shrimp - Grand Marnier Shrimp. The prawns are simply dusted with cornstarch (as for me, I used pancake mix) and deep fried for two minutes. The Grand Marnier sauce is the complicated part of this recipe. Whatever happens, make sure that you just whisk enough liquid on the mayonnaise to make the perfect sauce. 8 to 10 prawns (jumbo shrimps). 1/2 cup pancake mix (or cornstarch). 1/2 cup orange juice.

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Fine Dining at Home

Fine Dining at Home. Sunday, January 2, 2011. January 1 - Dutch Doughnuts for New Year. Serving Oliebollen (Dutch doughnuts) on New Year's eve is a Dutch tradition. So when my husband learned that I am serving oliebollen on New Year's eve, he was very happy. 1 cake yeast (2/3 oz). 2 1/4 cups flour. 1 cup raisins (washed to soften). 1 apple, peeled and chopped. Oil for deep frying. Preparation Time (at least 4 hours). In a large bowl, sift together the flour and salt. Leave the bowl in a warm place. 1/2 c...

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