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Tomato Confit: 2.5 lbs of large plum tomatoes, quartered lengthwise, seeds and membranes removed. 4 lg. sprigs of thyme 3 lg. garlic cloves, skins ...

Breast boil in salted water, cool and cut into sticks. Beat eggs with milk or cream, salt and pepper to taste and cook an omelet on vegetable oil. ...

Breast boil in salted water, cool and cut into sticks. Beat eggs with milk or cream, salt and pepper to taste and cook an omelet on vegetable oil. ...

Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon. Cover and refrigerate for at least 1 hour. Meanwhile, ...

Champignon slice plates (legs crushed) onion into thin half-rings, sausages too semirings. Separately, fry the onion until golden brown. Then fry the ...



In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped. ...

1. Preheat the oven to 425 degrees F. 2. Place the tomatoes cut side up in a large pan (in a single layer). 3. Place the garlic cloves and thyme ...

1. Combine asparagus, olive oil, pepper, salt, thyme, and savory in a sealable bag; shake until well-coated; let the asparagus sit in the spice bag ...

Toss all ingredients. Serve on salad greens if ...

Deluxe abidjan cabbage salad by: wolfgang-puck

Place cabbage, carrots amp; pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the ...



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