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Recipes
Wednesday, May 21, 2008
Favorite Salad dressing
2 small shallots
3 oz champagne vinegar (or white wine vinegar)
1 tsp Dijon mustard
8 ox extra virgin olive oil
salt and pepper
Blend (in a blender) shallots, vinegar, mustard. Add oil, salt and pepper. Blend again.
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2011
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May
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South Beach Chicken Salad
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Creamy Feta Shrimp Scampi
Chocolate Mousse
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Breaded Pork Chops with Arugula Salad
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November
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Stuffed Chicken Breasts with Tomato Salad
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July
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Crepes with wild mushrooms, sherry and cream
Spinach crepes with asparagus
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2009
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August
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Chicken Biryani
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February
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Chickpea and sausage Stew
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January
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Ginger chicken with sesame spinach
Apricot Chicken and Rice Salad
Flank Steak and Edamame with Wasabi dressing
Tuna Salad Nicoise
Sand Art Brownies
Quiche Lorraine (Cheese and Bacon Quiche)
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September
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Rosemary Chicken with Zucchini
Chicken with Tomatoes and Thyme
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Microwave Salmon with Hollandaise
Fettucini Tomato Rustica
Molten Chocolate Cake
Baked Shrimp with Spinach and Feta
Blackhawk Chicken (Colorado Cache Cookbook)
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May
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Artichoke Chicken with Capers
Favorite Salad dressing
Lemon Basil Chicken with Basil Aioli
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March
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Potato Leek Flatbread
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February
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Shirred Eggs
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