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Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
Using a chicken demi-glace, a very concentrated and flavorful sauce base, will add a gourmet touch to this easy but elegant dish of boneless chicken breasts in a mushroom-lemon sauce with capers.
Ingredients:
garlic, butter, bone, flour, mushrooms, capers, lemon juice, white wine, demi glace, parsley, lemon
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Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.
Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.
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Chicken breast is coated with a savory marinade of Dijon mustard, parsley, and basil and grilled on skewers in this easy make-ahead recipe.
Chicken breast is coated with a savory marinade of Dijon mustard, parsley, and basil and grilled on skewers in this easy make-ahead recipe.
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Get Herbed Garlic Bread Recipe from Food Network
Get Herbed Garlic Bread Recipe from Food Network
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Oh cheesy tree, oh cheesy tree!
Oh cheesy tree, oh cheesy tree!
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Zucchini slices with cheesy herb butter are wrapped in foil packets and grilled until tender.
Zucchini slices with cheesy herb butter are wrapped in foil packets and grilled until tender.
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This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.
This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Ingredients:
chuck, nutmeg, allspice berry, onion, carrot, celery, tomato paste, red wine, cognac, beef, bouquet garni, bay leaves, porcini mushrooms, beef stock, parsley
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Get Grilled Romaine with Balsamic Dressing Recipe from Food Network
Get Grilled Romaine with Balsamic Dressing Recipe from Food Network
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Get Wagyu Skirt Steak Roulade Recipe from Food Network
Get Wagyu Skirt Steak Roulade Recipe from Food Network