1234 supremes volaille champignons Recipes

chicken breasts, boneless and skinless, ham, cooked, swiss cheese, egg , lighlt beaten, salt, pepper, salt, butter, flour, mushroom, quartered, shallot, finely chopped, dry white wine, tomato, peeled, seeded, and diced, heavy cream

button mushrooms, cleaned, chicken stock, butter, garlic cloves

button mushroom, very fresh, white wine, olive oil, lemon juice, coriander seed, dried thyme, bay leaves, crumbled

white bread, mushroom, finely chopped, butter, shallots, lemon , juice of, sour cream

fresh large mushroom, onion, minced, butter, minced clams, drained, salt, pepper, ground nutmeg, fresh parsley, chopped, melted butter

all-purpose flour, divided, paprika, salt, divided, ground black pepper, boneless, skinless chicken breast halves, butter, water, half-and-half, fresh mushrooms, sliced, lemon juice, shredded cheddar cheese

frozen apple juice concentrate, thawed, apple cider, macintosh apples - peeled, cored and chopped, dark brown sugar, apple brandy, ground cinnamon, ground ginger

potatoes, washed,peeled and cubed, butter, sour cream, milk , or more if needed, garlic, salt, pepper, paprika, parsley

potatoes, peeled and cut into chunks, carrots, peeled and chopped, garlic cloves, large and finely chopped, low sodium chicken broth, butter

sweet onion, olive oil, broccoli supreme, italian bread shell, shredded italian cheese blend, divided, chopped cooked chicken, bacon slices, cooked and crumbled, chopped fresh basil

whole boneless skinless chicken breasts , about 1 1/4 lb, egg, salt & freshly ground black pepper, peanut oil or 1 tsp vegetable oil or 1 tsp corn oil, fine homemade breadcrumbs (see technique), flour, butter , preferably clarified, prosciutto, cheese , preferably gruyere or 4 slices fontina

button mushrooms, anchovy fillets, olive oil, mint sprig, lemon juice, parsley sprigs

butter, softened, bread crumbs, chopped parsley, chopped garlic, chopped toasted almonds, diced ham, chopped white mushrooms, salt and pepper, white mushrooms, stems and caps separated, cooked escargot, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

mushrooms, bacon, onion, finely chopped, chopped green pepper, soft bread crumbs, season salt, parsley, chicken broth to moisten

oyster or chantarelle mushrooms., garlic slivered, table spoons virgin olive oil, dry sherry, chopped flatleaf parsley, generous pinch of cayenne pepper, salt to taste

nonfat dry milk powder, sugar, non-dairy coffee creamer, unsweetened cocoa powder, instant chocolate fudge pudding