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From: mickeydownunder
On Saturday, November 07, 2009
http://www.recipezaar.com/duck-breasts-with-shallots-and-port-397525
will be exploring/expanding my duck knowledge soon and was just wondering if someone can explain this to me as if I were 5? LOL
WHOO HOO!
Thanks in advance for any replies!
Pork Roast - Old Fashion Way (Use Cast Iron Dutch Oven)
By: Peg
Oooh La La! French Savoury Ham, Cheese and Olive Cake
By: French Tart
By: Vicki in CT
By: Sharon123
Chicory/Witlof With Gruyere and Ham
By: kiwidutch
The Galloping Gourmet's Turkey Breast With Fresh Herbs
By: Sharon123
By: 1Steve
Review From: ElaineAnn
On Nov 6, 2009
RECIPE: The Galloping Gourmet's Turkey Breast With Fresh Herbs
This was very easy to prepare and since I prefer white meat there is no waste. The house smelled like Thanksgiving - YUM! This will be used in a few more recipes I have lined up for next week, but since I was cooking it ahead I just had a sandwich...
Review From: Chef #680256
On Nov 3, 2009
RECIPE: Green Beans, Potatoes and Bacon Salad from Liege
Delicious! I used 2 cans of whole green beans , the bacon I had and white vinegar. Make sure to serve hot!
Review From: Sackville
On Nov 2, 2009
RECIPE: Chicory/Witlof With Gruyere and Ham
This recipe turned this one-time chicory hater into a firm fan. My dislike of chicory began in a French cafeteria in 1998, where the cooks always boiled it until it was just a bitter mush. What a shame when it can taste so good, as I now know!...
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