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	Bechamel Sauce by Chef Smith * Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…	2 votes 1 review 1 comment 4504 views
	Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…	1 vote 3697 views
	Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Potato puree	1 vote 2048 views
	Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Dauphinoise Potatoes	1 vote 3896 views