824 brady recipes

Poached eggs over warm buttered crab meat, smothered in a silky brandy cream sauce. A rich New Orleans-style brunch dish that feels straight out of the French Quarter.

Creamy cottage cheese cheesecake spiked with crystallized ginger and brandy, topped with toasted marshmallows for a lighter take on the classic dessert.

Kourabiedes are traditional Greek butter cookies with ground almonds and brandy, dusted heavily in powdered sugar. Fragile, sandy, and meant for celebrations.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

Old-fashioned mincemeat pie with ground caribou, apple cider, raisins, currants, and warm spices, spiked with brandy. A lattice-topped holiday classic with a wild game twist.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

Pork tenderloin marinated in brandy, seared golden, then simmered in a rich apricot cream sauce and sliced over rice. Sweet dried apricots and a pour of heavy cream make this an easy but elegant dinner.

Luxurious steak Diane with creamy mushroom sauce and tender pan-seared beef. Restaurant-quality classic ready in 20 minutes for impressive date night dinners.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

Passover cake is made with matzo meal. Moist and tasty!

Meringue-Topped Apples (Apfel Mit Meringue) recipe

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

Greek oil cake (gliko tapsiou me ladi) is a dairy-free, egg-free spice cake made with olive oil, orange juice, walnuts, and raisins. Naturally vegan and Lenten-friendly.

Provencal chicken slow cooker (crock pot): chicken pieces braised with bacon, shallots, tomato, red wine, and Mediterranean herbs. 8 hours on low for a restaurant-worthy French-Italian-Spanish fusion.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.