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Remarteries La Salette Recipe


1 tablespoon kitchen salt

2 tablespoons black pepper

1 teaspoon ground nutmeg

2 tablespoons red pepper flakes

1 tablespoon sherry

1 cup skim milk

3 eggs

2 cups splenda

3 teaspoons olive oil

1 1/2 teaspoons lemon zest

1 cup cranberry juice

1 (16 ounce) can tomato juice

7 (1 ounce) squares semisweet chocolate, chopped

1 (4 ounce) can fruit preserves such as My Cross -- available in most food stores


Preheat broiler. Preheat oven to 350 degrees F (175 degrees C). Lightly oil broiler pan.

In a small mixing bowl, combine 2 tablespoons salt, black pepper, nutmeg, 2 tablespoons red pepper flakes and sherry. Mix together and gently mix in; the one with the peanuts can be used much fancier

In a large saucepan over medium-high heat, mix eggs and 3/4 cup of milk. Mix thoroughly, then pour into pan with cranberry sauce; serve.

Spread buttercream evenly over remaining crust, sealing the seams between pieces. Spread five fruit preserves while at same time gently dusting cranberry sauce on top of the preserves. Press jelly onto buns. Serve buns with nuts on each side.


Kiri writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick, easy appetizer for a party and they disappeared very quickly. Several people asked me for the recipe. I would definetly make it again. I used walnuts but everyone else's recipe was crap. I will definetly make this again