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Results 61 - 70 of about 940 for fines herbes
Blanch rosemary, marjoram and parsley ... water. Pat the herbs dry and set aside. Place ... minutes for the meat to rest before serving. Enjoy!
Preheat the oven to 350°F. Pat the loin dry with paper towels to remove excess moisture. Season with salt and pepper around entire ...
When turkey is cooked, remove from oven and allow to rest for at least 30 minutes, loosely covered with foil, leaving all juices in pan. In ...
Can be prepared a day ahead. Select compact, green leafed artichokes. (They will keep up to a week in closed plastic bags in refrigerator.) ...
Crumble cornbread and bread crumbs ... pepper, parsley and herbs. Cook onion in butter ... bread mixture. Yield stuffing for 10-12 pound turkey.
66. SKEWERED CHICKEN
I use a combination of my favorite herbs to equal 3/4 teaspoon. Cut ... coals 3-4 minutes per side or broil indoors. Baste with leftover liquid.
1. Cover chicken with a ... hour. 2. Whirl fines herbes, onion saute, seasoned salt, ... longer. Makes about 2 1/2 cups. Makes about 4 servings.
68. SPINACH BALLS
Cook spinach according to package directions, drain and squeeze well. Combine spinach with remaining ingredients and mix well. Let stand 15 ...
69. POT - AU - FEU
Trim as much fat as ... with water, salt, herbs, and pepper. In a ... pressure fall. Ladle into soup bowls; sprinkle with chopped parsley and serve.
Preheat oven to 425 degrees. Tie meat with string at 1 inch intervals, if necessary. Place meat on rack in baking pan. Roast 50 to 55 ...
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