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Results 21 - 30 of 84 for capers dijon
Heat oil in heavy casserole. ... thickened. Stir in capers. Season with salt and ... Place in serving dish and sprinkle with parsley. Serves 4-6.
Shell eggs. So eggs will sit flat, cut a bit from each end or opposite sides; reserve trimmings. Halve eggs. Gently remove yolks, placing ...
Halve or quarter the potatoes. Trim the asparagus or beans and cut into 2-inch lengths. Boil the potatoes for 12 minutes, then add the ...
Whisk first 7 ingredients in large bowl. Add crabmeat and fresh bread crumbs, mix well. Line cookie sheet with wax paper. Using 1/3 cup ...
25. REMOULADE SAUCE
1. In a clean bowl whisk together the yolks, mustard, vinegar, salt and pepper. 2. Add the oils very slowly, drop by drop at first, ...
Cook artichokes according to package. ... dressing (mayo, wine, capers, mustard, tarragon) and pour ... bowl) garnish with pimento. 8 servings.
27. REMOULADE SAUCE
Fold the gherkin, the mustard, the capers, the parsley, the chervil, the tarragon and the anchovy paste into the mayonnaise. Makes about 1 3/4 cups.
Combine the ingredients. Adjust the vinegar to taste. Store in covered container in the refrigerator. Makes 1 cup.
Combine flour, salt and pepper. Dredge chicken in flour. Cook in frying pan with butter. Remove to plate. In pan, add cream and heat to ...
Peel, devein and rinse raw ... lemon juice, vinegar, capers and mustard, bring to a ... add to taste. Makes 6 first course or 4 entree servings.
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