WebIngredients: 2 tablespoons olive oil; 2 fat shallots, chopped; 4-5 garlic cloves, rough chopped; 2 teaspoons chopped ginger; 1 medium-sized jalapeño pepper sliced ( …
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WebIn a large skillet with olive oil, brown sausages. Set aside. In the same saucepan with low heat, pour cream and water. Add butter and stir until butter is melted. …
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WebTransfer to a paper towels-lined plate with a slotted spoon; set aside to drain. Add the broccoli stems, garlic and onion to the drippings in the …
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WebWhisk in milk, half & half, and chicken broth. Add the broccoli. Cover and cook over low heat for 20-25 minutes or until the broccoli and carrots are tender. Add salt …
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Web12 ounces asparagus, 8 ounces broccoli. Carefully transfer soup to a blender and process until smooth. Work in batches if needed. Pour the soup back into …
WebPreheat oven at 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Place mounds of the shredded cheese by the tablespoon, 1" (2.5 cm) apart on the …
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WebRecipe Instructions For soup - Break off 1/4 of the cauliflower into small bite size florets and put aside to use in … Place cauliflower for broth in a large pot. Add zucchini, onion, …
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WebIn a medium saucepan, melt butter on medium low heat then whisk in flour and cook for about 1-2 minutes until flour turns light yellow and bubbly. Turn heat to low …
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