All recipes » Saute » Cocktail party
Philly Chesesteak Quesadillas by dpamazing |
4 votes
11861 views
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Penn Cove Mussels Provencal by John Howie
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3 votes
7829 views
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Strawberry Chicken with Feta by BearNakedBakerTo make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months |
3 votes
4590 views
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Chorizo by John AllredAn authentic traditional chorizo recipe that will transport you to Spain and add that real flavour to dishes that some commercial varieties lack. |
2 votes
6012 views
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Stuffed Mushrooms with Hollandaise by B InnesStuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d'oeuvre. |
1 vote
4143 views
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PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLYPAPPARDELLE |
1 vote
3129 views
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SNAPPER SAYADIEH by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSNAPPER SAYADIEH |
1 vote
4598 views
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Spaghetti sea food by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSpaghetti sea food |
1 vote
2454 views
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turkish chicken wings by CHEF ASHRAF ABD ALEEM ELKHARBOTLYturkish chicken wings |
1 vote
5857 views
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Rosti potato by CHEF ASHRAF ABD ALEEM ELKHARBOTLYRosti potato |
1 vote
1779 views
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Mushroom and Balsamic Reduction by CHEF ASHRAF ABD ALEEM ELKHARBOTLYMushroom and Balsamic Reduction |
1 vote
4423 views
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mixsecan sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYmixsecan sauce |
1 vote
3356 views
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Fetuccine mixed with leeks and cattle fish, squid sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYFetuccine mixed with leeks and cattle fish, squid sauce |
1 vote
2597 views
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spaghette with tomato by CHEF ASHRAF ABD ALEEM ELKHARBOTLYspaghette with tomato |
1 vote
2843 views
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Sea food couscous by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSea food couscous |
1 vote
2481 views
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