Results 1 - 5 of 5 for dijonaise

Hollandaise is one of the five mother sauces; Espagnol (red sauce similar to Marinara with a richer body than mire poix), Demi-glace, (a reduced meat ...

Marinate chicken in mustard and wine for 30 minutes. Coat chicken with bread crumbs mixed with parsley. Bake at 350 degrees for 20 minutes or until ...

Per chicken breast filet, skinless: 10 pecan halves, chopped very fine Dijon mustard (I use Grey Poupon) Pepper On a plate, combine flour and pecans. ...

Marinate chicken in oil, lemon and pepper for 30 minutes. Meanwhile, combine vinegar, wine and tarragon in saucepan and boil until reduced to 2 ...

Peel boiled potatoes and chop into cubes. Add pickles, carrot, onion and eggs. Mix to combine. For the mayonnaise, heat cream in a pan, but do not ...


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