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this is my version of chicken cordon bleu. just a bit different. i love the original recipe, but didn't like it with a bread coating every time. so for me, the gruyere adds just a notch up, the hickory bacon and then a simple mustard white wine sauce ma
a nice blend of tropical flavors that will keep you cool. a taste of the bahamas! this makes a large batch but can easily be scaled down.from recipes from friends. ingredients in parenthises are scaled down to 1/4 of the recipe to make a smaller batch.
sweet and yummy great on any lettuce or spinach salad. sorry i don't measure, i tried to fudge--if you're good, you'll figure it out--if not, keep trying! anyways, for a full bowl of salad- i will use a 1c measuring cup and prepare the dressing in that.
easy side dish that we love and make often with everything from meatloaf to steaks, and will be one of the side dishes for our thanksgiving dinner, too. cooking times are approximate, and may need longer if you prefer vegetables more
posted for zwt6 great britain leg of tour. the original drink was invented by mr. mcgarry, a barman at the buckõs club, london in 1921. he stated that the drink should have a ratio of one-third orange to two-thirds champagne.
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