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Scallops in Cream Sauce With Spinach Fettuccine Recipe - Food.com butter, heavy cream, white peppercorn, parsley, mushrooms, shallot, garlic, spinach, scallop, salt, parmesan cheese, dry vermouth, lemon juice, cream This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lo...
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| Herb-Roasted Pork Loin Recipe - Food.com butter, pork loin, chicken stock, olive oil, thyme, sage, rosemary, pepper, shallot, garlic, mustard, salt, dry vermouth, flour Yummmmm! My guests rave about this, I have made it twice now. The herbs that the roast lay on give such a great taste to the pork along with the mustard and the shallots. And the sauce is heavenly! I ...
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Mixed-Mushroom and Tarragon Gravy Recipe - Food.com butter, porcini mushroom, shiitake mushroom, chicken stock, cornstarch, thyme, tarragon, sage, crimini mushroom, shallot, garlic, dry vermouth, white wine, creme freche, water From Bon Appetit, November 2010. Serving Size: 1 (2484) g Servings Per Recipe: 1 AMT. PER SERVING % DAILY VALUE Calories: 202.6 Calories from Fat 126 g 62 % Total Fat 14 g 21 % Saturated Fat 8.4...
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| Veal Veronique Recipe by Healthycooking | ifood.tv chicken stock, olive oil, thyme, white peppercorn, grape, shallot, veal, salt, dry vermouth, flour Put the veal in a plastic bag with the flour and shake to coat. Shake off excess flour. In a large skillet, brown the veal in the oil slowly and thoroughly in several small batches. Don't rush ...
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| Thyme Scented Chicken With Plantains And Shallots Recipe by Healthycooking | ifood.tv butter, chicken breast, dry sherry, oil, thyme, cooking banana, pepper, shallot, salt, vegetable fat spread, dry vermouth Peel the plantains and cut them into 1/2-inch slices on the diagonal. Cut the chicken into 1-inch-thick chunks. Heat the butter and oil in a large skillet, and saute the shallots until they are sizz...
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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.
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