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 Pollo Alla Toscana Recipe - Food.com
butter, chicken thigh, chicken, chicken stock, beef stock, olive oil, rosemary, pepper, shallot, garlic, white wine vinegar, salt, white wine, flour
Chicken Tuscany Style
Serving Size: 1 (244) g Servings Per Recipe: 10 AMT. PER SERVING % DAILY VALUE Calories: 276 Calories from Fat 100 g 36 % Total Fat 11.2 g 17 % Saturated Fat 3.3 g 16 % Ch...
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|  Roasted Artichoke Salad By Barefoot Contessa Recipe
champagne vinegar, red onion, red pepper, olive oil, pepper, parsley, red chili, caper, basil, shallot, artichoke, mustard, white wine vinegar, salt, lemon juice
OMG - I just saw this on Barefoot Conessa, on my list for the next grocery trip...I'm out of capers...i am SOOO wanting this right now!! Looked absolutely amazing. Had to share. She served on an a...
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 Chicken With Balsamic Vinegar Recipe - Food.com
butter, chicken thigh, olive oil, thyme, pepper, shallot, garlic, balsamic vinegar, white wine vinegar, salt, red wine
Adapted from Barnes and Noble Pasta and Italian cookbook. Prep time does not include time to marinate, which should be as long as possible, preferably overnight.
Serving Size: 1 (179) g Servings Per ...
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| Tuscan Chicken Recipe - Food.com
butter, chicken, beef stock, olive oil, rosemary, pepper, cloves, shallot, garlic, white wine vinegar, salt, white wine, flour
This is one of the first recipes that I ever cooked. After three years of cooking and experimentation, it still remains one of my favorites.
Serving Size: 1 (379) g Servings Per Recipe: 4 AMT. PER S...
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|  Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette
olive oil, tarragon, pepper, mushrooms, shallot, garlic, asparagus, tomato, artichoke, white wine vinegar, salt
For the vegetable saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 mins. Add the mushrooms and cook until golden, about 5 mi...
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| Sicilian-style Cauliflower with Wholemeal Pasta
olive oil, pine nut, thyme, pepper, parsley, fennel seeds, caper, bay leaf, sultana, shallot, garlic, cauliflower, white wine vinegar, salt, pecorino cheese, pasta, honey, water
1) Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente - tender but not mushy. Drain the pasta in a colander set...
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