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Results 31 - 40 of 87 for olive base
Chiffonade the basil (stack the ... chiffonade, vinegar, and olive oil. Sprinkle on roughly 1/2 ... and may keep refrigerated for up to a day.
Make beef stock by mixing beef flavored bouillon and boiling water. Peal and grate turnips. Boil turnips in water for 2 to 3 minutes. Drain ...
33. BEEF TENDERLOIN
MARINATE: Mix olive oil, 1 tablespoon black pepper, ... about 4 minutes. Place tenderloin on plate and top with sauce and vegetables. Serves 2.
Blanch broccoli in pot of boiling salted water about 3 minutes. Do not over boil. Drain and refresh under cold water. Drain well. Cook ...
Cook linguine in 3 quarts ... skillet sprayed with olive oil flavored spray. Add water and chicken base, simmer about 5 minutes ... 300 calories per serving.
Chop onion, peppers, cilantro, garlic ... 3-quart saucepan with olive oil at medium heat; cook ... and stir it. Add chicken stock and egg shade.
37. ONION RINGS
Cut onion into 1/4 inch slices. Separate onion slices into rings. Combine milk and eggs; beat thoroughly. Add the onion rings. Drain the ...
Poach chicken breast in chicken stock and coarse chop. Saute garlic and shallots in oil until translucent. Add chicken and briefly saute. ...
Saute onions, garlic, and red ... Add wine, chicken base and water. Add breasts, salt ... Turn frequently. Add olives, capers, and parsley. Remove ... over chicken and serve.
Boil chicken and combine with ... 1. Rice: The base for the mountain. Make it ... For crispness. 7. Olives: More flavor. 8. Cheese: ... 12. Coconut: The SNOW.
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