Chef Estados Unidos
Recetas de Chef Smith (Page 9)
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Veloute* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is… |
Mayo de 2011
Profesional |
1 voto
1225 views
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Buttermilk Ranch Dressing
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Mayo de 2011
Profesional |
1 voto
1346 views
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Creamy French Dressing
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Mayo de 2011
Profesional |
1 voto
1312 views
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Creamy Italian Dressing
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Mayo de 2011
Profesional |
1 voto
1299 views
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Warm Bacon Dressing
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Mayo de 2011
Profesional |
1 voto
1057 views
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Green Goddess Dressing
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Mayo de 2011
Profesional |
1 voto
2448 views
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Chili OilI use this in alot of Asian dishes and it is awesome in the buttermilk mixture for fried chicken! |
Mayo de 2011
Profesional |
1 voto
1494 views
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Pan ReleaseIf I don't have this when I bake....I can't function! AWESOME STUFF. And it doesn't leave a weird taste! |
Mayo de 2011
Profesional |
1 voto
997 views
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Hot Crab Dip
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Mayo de 2011
Profesional |
1 voto
4275 views
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Chicken Waldorf Salad
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Mayo de 2011
Profesional |
1 voto
2279 views
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