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Sauteed leeks recipes - 4 recipes

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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

Top rated Sauteed leeks recipes

By

Unwrap the filo dough. Cut into 5x5inch squares

  • 1 pack of filo dough
  • 2 cups of scallops
  • 2 leeks
  • heavy cream
  • 4 figs
4/5 (36 Votes)

By

Cut the leeks into strips and blanch 10 minutes

  • small leeks
  • scallops
  • butter
  • shallot
  • saffron spices
  • bechamel sauce
  • grated cheese
  • fine breadcrumbs
4.3/5 (10 Votes)

By

Delicious Bacon pasta recipe from Food Network Magazine

  • 12 oz. of Pasta (rigatoni, penne, etc.)
  • 4 slices f bacon (I usually use a whole pack for extra deliciousness!)
  • 1 bunch of leeks (Take off large leaves. Use the stem/stalk part)
  • Slice thin into rounds
  • pepper
  • 1 container heavy Cream
  • 1/3 Cup Parmesan
4/5 (10 Votes)

By

Scallops in phyllo dough. Discover our recipe

  • - 30 scallops
  • - Leek fondue: 1 leek, 1 1/2 tbsp butter and 3 1/3 tbsp whipping cream.
  • - 10 oz shrimp
  • - Phyllo dough
  • - Salt
  • - Freshly ground pepper
  • - Olive oil
2.9/5 (313 Votes)

Any burning questions? Our chefs answer!

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