263186 auberge onion thin Recipes
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unbleached all purpose flour, salt and13 Moreunbleached all purpose flour, salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled solid vegetable shortening, cut into 1/2-inch cubes, more) ice water, thick-cut bacon slices, chopped, onion, thinly sliced, sugar, whipping cream, egg, egg yolk, ground black pepper, generous pinch of salt, generous pinch of ground nutmeg, coarsely grated gruyere cheese15 ingredients
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onions, thinly sliced and14 Moreonions, thinly sliced, extra virgin olive oil , plus additional, extra virgin olive oil , to drizzle on top of the fish, honey, balsamic vinegar, salt, tilapia fillets, toasted almond, ground, lemon zest, garlic powder (1/4 for each fillet), lemon pepper (1/4 for each fillet), salt (1/4 for each fillet), fresh lemon juice, chopped fresh basil (to garnish ) (optional) or 4 tbsp parsley (to garnish) (optional), reynolds wrap foil55 min, 15 ingredients
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Onion Soup Atufrench baguette, margarine, onions, thinly sliced and13 Morefrench baguette, margarine, onions, thinly sliced, all-purpose flour, beef consomme, water, salt, ground black pepper, garlic powder, ketchup, worcestershire sauce, cube beef bouillon cube, shredded sharp cheddar cheese, shredded swiss cheese, grated parmesan cheese, swiss gruyere cheese16 ingredients
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Ham-Stuffed Chicken Legs with Sweet Pepper, Honey and Onion Compoteonion, thinly sliced and13 Moreonion, thinly sliced, red bell pepper , thinly sliced lengthwise, yellow bell pepper , thinly sliced lengthwise, green bell pepper , thinly sliced lengthwise, olive oil, dry white wine, honey, white wine vinegar, canned low-salt chicken broth, ham slice, cut into 1/2-inch pieces, egg, whipping cream, chicken legs, skin and bones removed, chopped fresh parsley14 ingredients
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Onion Bhajeesgram flour, turmeric, ground cumin, garam masala and5 Moregram flour, turmeric, ground cumin, garam masala, chili pepper, very finely chopped fresh coriander, salt, onion, thinly sliced and chopped, oil, for deep-frying30 min, 9 ingredients
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