Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

French Bistro Chicken Chasseur by myra byanka

Mushrooms, bacon, wine, and chicken braised in a Dutch oven or crockpot with herbs and tomatoes. Serve with a salad, noodles, and fresh bread.

deep blue by sunil k.nayar

welcome drink or cocktail drink

Hollandaise Sauce by Chef Smith

PANCAKE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PANCAKE DOUGH

WAFFLE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

WAFFLE DOUGH