You’ll Need:1 tbsp butter 1/2 cup chopped onion 1/2 tsp minced garlic 12 ounces boneless, skinless chicken breasts, cut into narrow strips 3 1/2 cups chicken broth 1 cup water 10 ounces frozen chopped spinach 1/4 cup ditalini or other small pasta 3 large eggs 1/4 tsp ground black pepper
Category: Appetizers
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You’ll Need:Crumb Topping 3/4 cup granulated sugar 3 tablespoons flour 1/4 teaspoon ground nutmeg 1 teaspoon salt 1/2 teaspoon vanilla extract 1/4 cup (1/2 stick) cold butter, cut up Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla extract, then work in the butter with
You’ll Need:1/4 cup water 1 tablespoon liquid smoke (optional) 1 tablespoon brown sugar 1 teaspoon celery salt 1 teaspoon onion salt 1/2 teaspoon ground nutmeg 1/2 teaspoon mustard seed 1/4 teaspoon pepper 1 (2 to 3 pound) boneless chuck roast 1/4 cup barbecue sauceDirections : In a large resealable plastic
You’ll Need: 1 rib celery, minced, 1 onion, minced, 1 stick butter, 6 tbsp flour, 1 glove garlic minced, parsley, 2 bay leavs, 1 1/2 litre liquid ( the liquid from the oysters plus milk) 2 tsp salt, 1 tsp white pepper, 2 dozen raw oysters. Directions : Melt butter
You’ll Need:2 tbsp bread crumbs, seasoned 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp pepper 1/4 tsp salt 1/4 tsp ground cumin 3 tsp extra-virgin olive oil 4 Swordfish steaks, 1 inch thick 1 cup water 2/3 cup uncooked couscous 1/2 tsp grated lemon rind 1 tbsp fresh
You’ll Need:1/2 cup butter or margarine 1 1/2 cups brown sugar 2 eggs 2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk 1 1/2 cups rhubarb, frozen or fresh, chopped 1/2 cup sugar 1/2 cup nuts 1 teaspoon cinnamonDirections : Preheat oven to 350 degrees F.
You’ll Need:1 whole beef brisket Liquid smoke Meat tenderizer Celery seeds 1 cup prepared barbecue sauce 1/2 cup ketchup 1/2 cup brown sugarDirections : Brush entire brisket with liquid smoke. Sprinkle with meat tenderizer and celery seeds. Wrap in heavy-duty foil, sealing well to keep juices in. Place on baking
You’ll Need: 4 fillets of red snapper, 1 cup red wine, 1/2 cup cream, green pepper corns, salt, 1 tablespoon cornstarch, butter. Directions : Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until
