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The best birthday recipes - 58 recipes

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Preheat oven to 350 ° F Mix scallops with salt, pepper, whipped egg whites until, then add the sour cream

  • 1 salmon filet 4-6 lbs
  • puff pastry 16 oz
  • 8 oz scallops
  • 2 egg whites
  • 3 tablespoons sour cream
  • 3 1/2 tbsp butter
  • lemon juice
3.7/5 (113 Votes)

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Preheat oven to 350 F

  • - 1 shortbread dough
  • - 8 oz strawberries
  • - Scant 1 cup sour cream
  • - 2 eggs
  • - 1 packet of vanilla sugar
  • - 1/3 cup sugar
  • - 1/3 cup ground almonds
  • - Currant jelly
  • - 1 teaspoon rum
  • - Freshly ground pepper
3.5/5 (191 Votes)

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Preheat oven to 350 ° F Cut puff pastry into rounds with a cookie cutter and bake for 10 minutes

  • 24 esgargot without shells
  • 3.5 oz maroilles cheese*
  • 1 cup heavy cream
  • salt, pepper,
  • puff pastry
  • *f you cannot find maroilles cheese substitute a rather soft strong cheese like Reblochon, Munster, Morbier, etc.
4.1/5 (19 Votes)

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Spanish Corn cakes with tomato and olives

  • 10 pitted black olives (Spanish)
  • 1 tomato, peeled
  • 2-3 tablespoons olive oil
  • basil or fresh oregano
  • salt and pepper
  • anchovies
  • For the cake:
  • 2/3 cup of corn flour type Maïzena
  • 2 1/2 tbsp wheat flour
  • 2 tablespoons olive oil
  • water
3.6/5 (100 Votes)

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Prepare new potatoes: Wash and put the potatoes in a baking dish

  • 14 oz of duck
  • 2 1/3 tbsp honey
  • 2-3 slices of gingerbread
  • 3 tbsp veal
  • 1 3/4 lbs fingerling potatoes
  • Olive oil
  • Coarse salt
  • Salt and pepper
4/5 (17 Votes)

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My mother used to make this bread every christmas

  • ½ cup milk (at room temperature)
  • 2 eggs (at room temperature)
  • ½ – 1 tsp salt (I always use less salt, so I added ½ tsp)
  • 3 tbsp liquid honey
  • ¼ cup butter cut into 1 inch cubes
  • 2½ cups all purpose or bread flour
  • 1 tbsp grated orange zest
  • 1 tbsp grated lemon zest
  • 1 tsp anise seeds (I left these out)
  • 1 tbsp bread machine or instant yeast
  • ½ cup golden raisins
  • ½ cup mixed candied peel (see notes)
  • 1/3 cup candied citron (see notes)
  • ¼ cup silvered almonds
  • Makes 1 – 1.5 lb loaf.
3.2/5 (16 Votes)

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Dessert

  • Cake
  • 1 Cup Shortening 1/2 Butter 1/2 Vegetable Shortening
  • 2 Cups Granulated Sugar
  • 4 Eggs
  • 3 Cups All Purpose Flour
  • 3 Level Teaspoons Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Milk
  • 1 Cup Black Walnuts
  • 1 tsp Vanilla
  • Frosting
  • 1/2 Cup Shortening part butter
  • 1 Cup Light Brown Sugar
  • 1/2 Cup Milk
3.1/5 (37 Votes)

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this is traditionally an easter dessert, you can serve it anytime of the year, but here's my low fat version of my

  • 8-oz pks. low fat Cream Cheese
  • 1/2 pint low fat cottage cheese or farmer's cheese
  • 1/4 pound sweet butter ( I can't believe it's not butter brand)
  • 1/4 cup confectionery sugar
  • 3/4 cup granulated sugar
  • cheesecloth
  • clean flower pot about 6" in diameter or "pascha mold" to buy the pascha mold click here....
  • http://marketplaceadvisor.channeladvisor.com/storefrontprofiles/deluxesfitemdetail.aspx?sfid=78319&c=946232&i=231702470
3/5 (29 Votes)

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Add Ingredients. Shuffle from one glass to the next to mix

  • 1oz Vodka
  • 1oz Kahlua
  • 1oz Cream
  • 2oz Milk
3/5 (21 Votes)

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Delicious appetizers quick and easy

  • Chicken minced
  • Onions chopped
  • Cilantro chopped
  • Bell peppers chopped
  • Black pepper
  • Salt
  • Bread crumb
  • Eggs
  • Parmesan cheese
3/5 (14 Votes)

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Preheat oven to 350 ° F Cook spinach for about ten minutes in boiling water

  • 4 oz Garlic & Herbs cream cheese
  • A tin of salmon (canned)
  • 1 cup of spinach
  • 1 package of puff pastry
  • 1 clove of garlic
  • ½ lemon
  • cream
  • 1 egg
3.6/5 (65 Votes)

Peel and cut onions into cubes and carrots

  • 1.5 lbs veal fillet
  • 1/4 lb (3-4 oz) bacon
  • 1/2 lb (6-8 oz) chestnuts fresh or frozen
  • 1 cabbage
  • 3-4 carrots (2 cups chopped)
  • 1 onions (1 cup)
  • 5 cloves of garlic
  • 2 bay leaves,
  • 4 tbsp olive oil,
  • 1 3/4 tbsp butter,
  • Salt and pepper.
3.5/5 (29 Votes)

Any burning questions? Our chefs answer!

veal with chestnuts Pastry Covered Salmon and Scallops with a Lemon Butter Emulsion