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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by attimus, Mar 25, 2016.
Our take on the chicken cordon bleu
Filet of chicken hammered thin
Good amount of spinach
Getting ready to wrap up some gouda inside
Tucking the end flush
Wrapped in caul fat
Panseared on all sides and set in oven
Finished not long after the cheese starts to ooze
Sliced, squeezed with lemon and served.
I do something similar to this in a -Saute pan for balsamic nuts. Don't see why it wouldn't work out.
Oh Yummm..... that looks awesome
We finally used the morels on a plate at work.
Pan seared mushrooms in oil.
Added green onion and butter
Stroggie sauce consists of
a bit of our french onion soup
Dash of ketsup
Splash of soy and worchestershire
Reduce some, remove from heat
Healthy dollop of sourcream to thicken
The cut of meat we used is called tersa major.
Top noodles with meat and veg. Top this with sauce.
That looks good!
That looks and sounds delicious!
X2 to both
One of my husbands customers that owns an authentic Mexican restaraunt brought us these unbelievable burritos. Unlike I have ever tasted... A mix of Asian meets Mexico or maybe it's just authentic and I don't know. The chicken was light and flavored in a smokey citrus flavor... Pure fresh cilantro... Beans that were thin and didn't taste like any bean I don't know... Rice that was white not red but was flavored so good and light. And a green sauce that I am guessing is avacado cause it had that flavor only with citrus and peppers... I use to say I hated Mexican food... He might have made me a believer.