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Recipe by: nathilde
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-----------------WALDINE VAN GEFFEN VGHC42A----------------------
1/4 c Olive oil
1 md Onion -- chop
2 tb Garlic -- chop
1/2 lb Tomatillos; husk -- chop
-rough
2 c Chicken stock
1 tb Sugar
1 ts Salt
1/2 ts Crushed red chiles
Heat olive oil in skillet over medium heat, add onion and garlic and
saute about 5 minutes. Add tomatillos and cook 5 minutes. Add chicken
stock, sugar, salt and crushed chiles. Cook until tomatillos are
soft, about 15 minutes. Strain vegetables, reserving liquid. Place
vegetables in food processor. Process until pureed, adding just
enough liquid to make medium thick consistency. Ea 1-tb: 23 cal; 2 gr
fat; 78% fat.
Recipe By : L. A. Times
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

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