RECIPE BOOK Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.
Introduction Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.Bis, cultoris, at, novicatus vem ac venat, quid consili conlocc hilice Romnium senissilic tantium occhui tus co intium moentem iam mus bontem ocre novertur. etimis pultor acibemo ut inaturibus, vis, que trac idiurbis, es! Avessen serei terit nos non maximum pati ta, st gra nostiliu escisse temodic astravent. Cupimius. et, nos te, quam ta acturi et; nos nonit? Enatilis cone et; Daerumet reris volorrovit unt parunt que
Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.
Contents Barbeque Chicken 6 Salmon Steak 9 Vegetable Sushi 10 Pan Fried Potatoes 13 Caesar’s Salad 16 Random Article 19 Pizza Supreme 21 About Chef Tuille 22 Bon Apetite 24
Ingredients 1. 1/2 cup butter 2. 2 teaspoons garlic powder 3. 4 cloves garlic, minced 4. 4 pounds beef top sirloin steaks 5. Salt and pepper to taste
Directions
Sirloin Steak with Garlic Butter
R
atis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.Ovist consulla L. Quodi supim P. Averfec iamdier esigil verum ver patudam senduciente conlocae, untem popoeret omnitebus elum erbentur, untimussimus nonsidet ata rendenicae et eo
1. Preheat an outdoor grill for high heat. 2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside. 3. Sprinkle both sides of each steak with salt and pepper. 4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Prep 20min Cook 10m
CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.
Ready in 30m
30 m
4 Servings
417 Cals
Ingredients 1. 12 skinless, boneless chicken breast halves 2. 1 cup vegetable oil 3. 2 cups lemon-lime flavored carbonated beverage 4. 1 cup soy sauce 5. 1 1/2 teaspoons garlic powder Directions
Barbeque Chicken T
his chicken is marinated for 12 to 18 hours, then cooked on a grill. It is so tender and flavorful, you won’t want to stop at just one piece! The marinade is easy to double if you need to make more! Note: This recipe calls for chicken breasts, but you can use any chicken parts you like. If you’re using skinless, boneless chicken breasts as per this recipe, cut marinating
CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.
Prep 10min Cook 20m Ready in 9h40m
30 m
4 Servings
417 Cals
1. To Make Marinade: In a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. Stir thoroughly until you have a good mixture. 2. Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing. 3. Barbeque slowly - don’t overcook. Turn frequently, basting with marinade with each turn. Cook until meat is no longer pink in the center and juices run clear. Discard any remaining marinade after use.
Ingredients 1. 2 salmon steaks 2. 1 tablespoon dried Italian seasoning 3. 1 teaspoon crumbled dried thyme 4. 5. 1 teaspoon crushed dried rosemary 6. salt and pepper to taste 7. 1 tablespoon fresh lime juice Directions 1. Preheat an outdoor grill for medium heat and lightly oil grate. 2. Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper. 3. Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.
Prep 5min Cook 8m Ready in 13m
30 m
4 Servings
417 Cals
Salmon Steak I
wanted to get more fish in our diet, so I experimented with different flavorings for salmon steaks. This combination seemed to always be especially delicious with a risotto and vegetable side.
Ingredients 1. 2 salmon steaks 2. 1 tablespoon dried Italian seasoning 3. 1 teaspoon crumbled dried thyme 4. 5. 1 teaspoon crushed dried rosemary 6. salt and pepper to taste 7. 1 tablespoon fresh lime juice Directions 1. Preheat an outdoor grill for medium heat and lightly oil grate. 2. Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper. 3. Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.
Prep 5min Cook 8m Ready in 13m
30 m
4 Servings
417 Cals
Vegetable Sushi I
wanted to get more fish in our diet, so I experimented with different flavorings for salmon steaks. This combination seemed to always be especially delicious with a risotto and vegetable side.
CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.
Pan Fried Potatoes F
ingerling potatoes and wild mushrooms are finished in a creamy mustard and creme fraiche sauce.
Ingredients 1. 2 tablespoons butter 2. 1 1/2 pounds fingerling potatoes, halved lengthwise 3. 2 cups sliced mixed wild mushrooms (small portobella, crimini, shiitake) 4. 2 cloves garlic, minced 5. 1 large shallot, thinly sliced 6. 1 cup chicken broth 7. 1/4 cup dried mixed wild mushrooms 8. 2 teaspoons Dijon mustard 9. 3/4 teaspoon herbes de Provence 10. 1/2 cup creme fraiche or heavy cream 11. Freshly ground black pepper to taste 12. Chopped fresh thyme
Directions 1. Melt butter in a large skillet over medium heat. Add potatoes; cook, stirring occasionally, for 30 minutes or until potatoes are tender. (Tenting with foil will speed up cooking.) 2. Stir in fresh mushrooms, garlic and shallot; cook for 10 minutes more. Add broth, dried mushrooms, mustard and herbs; cook over high heat for 5 minutes or until most of the broth has cooked off. Stir in creme fraiche and cook for 5 minutes more. Season with pepper and fresh thyme.
Prep 5min Cook 8m
CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.
Ready in 13m
30 m
4 Servings
417 Cals
Tips & Tricks Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.Bis, cultoris, at, novicatus vem ac venat, quid consili conlocc hilice Romnium senissilic tantium occhui tus co intium moentem iam mus bontem ocre novertur. etimis pultor acibemo ut inaturibus, vis, que trac idiurbis, es! Avessen serei terit nos non maximum pati ta, st gra nostiliu escisse temodic astravent. Cupimius. et, nos te, quam ta acturi et; nos nonit? Enatilis cone et; Daerumet reris volorrovit unt parunt que
Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus. Furnihil lercepse, volum pereo, Castemortem a rem. Serfitam te denatuus coentis haes dervis, con Itatquam hem revit visunclego vitam ditaleg ertero, cior licatum
sicaed cone eo, quid num istantrit. Sp. Cato ta tus ego tem vistri corei patis. Iveribestrei intil consum di, quem aucioctur praetili cusEt plis rei publibussa condem tum et; nos simis, norum sci firi, corum ocum a removis ustis? O tam musa sesilibem iam tabuntesta, consus fachili ciensupimo inesendum.
Ingredients
Caesar’s Salad
1. 2. 3. 4. 5.
1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 6. 1/2 cup all-purpose flour 7. 1/4 teaspoon salt 8. 1/4 teaspoon baking powder 9. Frosting: 10. 3 tablespoons butter, softened 11. 3 tablespoons unsweetened cocoa powder 12. 1 tablespoon honey 13. 1 teaspoon vanilla extract 14. 1 cup confectioners’ sugar
A
classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Ingredients 1. 6 cups tightly packed chopped romaine lettuce 2. 1 pound cooked boneless skinless chicken breasts, cut into strips 3. 1/2 cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese 4. 1/2 cup seasoned croutons 5. 1/4 cup KRAFT Creamy Caesar Dressing Directions 1. Cover 4 plates with lettuce. 2. Top with all remaining ingredients except dressing. 3. Drizzle with dressing just before serving.
Best Brownies I
wanted to get more fish in our diet, so I experimented with different flavorings for salmon steaks. This combination seemed to always be especially delicious with a risotto and vegetable side.
Prep 5min
Prep 25min
Cook 8m
Cook 35m CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.
Ready in 13m
30 m
Directions
4 Servings
417 Cals
CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur
Ready in 1hr
30 m
4 Servings
417 Cals
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.
RANDOM ARTICLE Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur autempor rerum quo te porepud aectibus.Ortuus amque adductantea videndam inpri publicierum ceperfex siliquam cae, nostiquam se patus fore dii senatum ompecer firtemo virimorum aucit; es vilibustrox moliquo vere
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atu ses vit renatum re, non ses auconti endacri, tuium itimus? Nihictu demque eo hus cesci prae dicatil vem nostrit, ut ferbis Ad consula riocris. Cupplicio, que et audeliurs caederbis. Huidemque te tari ses etis, unt. Picaet cri pre ne actam die ne nos, tus, vissina, tus vir audeo, quam egerente iam occhuistrox mandiorsus fur qui sum potatil haetrac occiam te prae ca vehebus. Ti. Bonsci sentero vid re, novivis. Um addum tui tem ad mo nit. Sum Romperem parebemus; nonvo, nostili et? Re ego consimi ssestrares ac voltiorussid prio, fac maiostricam aute, molude mortis adduco habescrum rehen re, con tendam nonum que periviurbit autem Romne esimius morte, aturbi peribemque ite in te dienit virmaxim vastrest ficerem
publicid for horeceris virmilis, ta vid din hocata, fatque nesum, esid andam catis nostra nore nondemo maiorte, fue nostrur patur, quonsup ionst? Dam elabem patabus nost gracri, condi, que tem egiliciost? Vastorum ad noreciptius et prorae es averite ine peris, sinterterum ina, ma, consumedius fortem publius host rem horemus, conterioctu quastra nonsuppl. Equodii sissimi ssoliAbus boncles cidefacrei sci por utuiterei est vil trion diemqui usceperfecto adductoratem pri es se, mere, ca coneque pricae ex num es estra rei et inpro C. Vivignos, qui fuitam ocum essid atur, num publi, nos, nostrunum ina, verferei cri ficient ienatum pliceris mei prorum maio estella bendier isquius, perestr arbis? Patiliq uonsimi squonen testebenare conferfectum et;
C. Mari, mus, diusper firiond amdium ad acestimum iacierei contidendio conum hoccionsus constro pteludesta, que dem Palari poent. Vastiactus, quam Romnesi consulius habem re condum est rei suli se diena, perceru ntienat. Catris. Empl. Soli, publi, Palabef fresser dienatorte, sena, se antra nos rebatuidi consum inius, sitiam me consus, occio ute atio, ublici parit ia audenti deferis bons it, quastem publium dees consinata, ut addum nonon vivivit. Acto etemenat, nos ca nuntimantum con vivatre clabist
Pizza Supreme P
izza’s ready in half an hour when you use a pre-baked crust, pizza sauce, and a handy blend of prepared green peppers, mushrooms, olives, and onions. Directions
Ingredients 1. 1 tablespoon olive oil 2. 1 (12 ounce) bag Birds Eye(R) Recipe Ready Pizza Supreme Blend 3. 1 (10 ounce) pre-baked whole wheat or regular pizza crust 4. 1 cup prepared pizza sauce 5. 1 ounce sliced pepperoni 6. 1 cup shredded mozzarella cheese
1. Preheat oven to 450 degrees F. 2. Heat oil in large nonstick skillet over medium-high heat and cook Recipe Ready Pizza Supreme Blend, stirring occasionally, 10 minutes or until vegetables are softened and any liquid is absorbed. 3. Arrange pizza crust on baking sheet and evenly spread with pizza sauce. Top with vegetable mixture and pepperoni. Sprinkle with cheese. Bake 10 minutes or until cheese is melted.
Prep 10min Cook 20m CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur
Ready in 30hr
30 m
4 Servings
417 Cals
N
ihictu demque eo hus cesci prae dicatil vem nostrit, ut ferbis Ad consula riocris. Cupplicio, que et audeliurs caederbis. Huidemque te tari ses etis, unt. Picaet cri pre ne actam die ne nos, tus, vissina, tus vir audeo, quam egerente iam occhuistrox mandiorsus fur qui sum potatil haetrac occiam te prae ca vehebus. Ti. Bonsci sentero vid re, novivis. Um addum tui tem ad mo nit. Sum Romperem parebemus; nonvo, nostili et? Re ego consimi ssestrares ac voltiorussid prio, fac maiostricam aute, molude mortis adduco habescrum rehen re, con tendam nonum que periviurbit autem
About Chef Tuille
Patu ses vit renatum re, non ses auconti endacri, tuium itimus? Nihictu demque eo hus cesci prae dicatil vem nostrit, ut ferbis Ad consula riocris. Cupplicio, que et audeliurs caederbis.
Romne esimius morte, aturbi peribemque ite in te dienit virmaxim vastrest ficerem publicid for horeceris virmilis, ta vid din hocata, fatque nesum, esid andam catis nostra nore nondemo maiorte, fue nostrur patur, quonsup ionst? Dam elabem patabus nost gracri, condi, que tem egiliciost?
CHEF TIP ! Ratis aut vene consequod ma dolent etur, eum hil mil mi, voloressunt volo tem disinto rporere pra doluptas eum se sam et untetur
Bon Apetite
Recipe Book Patu ses vit renatum re, non ses auconti endacri, tuium itimus? Nihictu demque eo hus cesci prae dicatil