1 cup heavy cream

3/4 cup water

2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)

1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1pound dried egg fettuccine nests

1/3 cup chopped fresh flat-leaf parsley

2 teaspoons finely grated fresh lemon zest

1/3 cup finely grated parmesan plus additional for serving

2 medium leeks (white and pale green parts only), rinsed well and finely chopped

2 tablespoons unsalted butter

3.1 cup low-sodium chicken broth

Preparation:

Cook leeks in butter in a 12-inch heavy skillet more than medium low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.

Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Then serve it.

Ingredients:

Sift together:
2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt

Cream together:
1 cup shortening
1 cup sugar

Stir in:

1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla

Preparation:
Chill overnight before using. Roll-out dough and cut with a heart cookie cutter.
Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.
When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie.
(The tops of the cookies should be facing outward on both top and bottom.)
Sprinkle with 4X Confectioner’s Sugar.

Preheat oven 300º Melt butter and chocolate in top of double boiler – let cool In large bowl, beat eggs and salt and slowly beat in sugar. Add chocolate/butter mixture, vanilla and flour. Mix thoroughly. Pour one half bag of mini marshmallows on top of batter. Bake for 30 minutes – Leave in pan.

Next Step:
15 ounces bittersweet chocolate
1 cup heavy cream
4 tablespoons butter, in pieces
4 egg yolks
1 cup confectioners’ sugar, sifted
.5 cup bourbon

In double boiler, combine chocolate, cream and better. Stir until melted. When mixture is smooth, remove from heat. Whisk egg yolks into chocolate, one at a time until well blended. Gradually, whisk in sugar and then the bourbon

Next Step:
1 cup sugar
12 egg yolks
1 quart milk scaled
1 vanilla bean

Mix sugar and yolks, beat well Pour hot milk over egg mixture and beat over hot water bath When mixture coats the spoon, it is finished. Do not boil.

Next Step:
1) Leave brownie in pan
2) Pour chocolate pate – while still warm – on top of brownie
3) Allow to cool.
4) Serve with vanilla sauce

INGREDIENTS :-

Chicken  -1Kg,

Veloute Sauce  -300Gr,

Mushrooms  -115Gr,

Cream  -55Gr,

Capsicum  -55Gr,

Egg yolks  -2,

Parsley  -a few,

Salt,Pepper  -to taste,

Bread slices  -1160Gr,

Fat  -60Gr.

PREPARATION :

• To prepare Poulet  Alarex,  First Prepare Chicken stock and cool.
• Skin and dice the Chicken.
• Chop Mushrooms and Capsicum.Saute in a little Butter add Veloute Sauce.
• Finish With Cream and egg yolk, Check seasoning.
• add Diced Chicken.
• Fry slices of bread.Place position of Chicken mixture on fried Bread and serve Immediately Garnished with chopped Parsley.