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Cream of Mushroom Soup -1900 Park Fare

Cream of Mushroom Soup -1900 Park Fare

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2 tablespoons butter1/2 of a medium onion, diced3 celery ribs, diced1 garlic clove, minced4 tablespoons flour1 tablespoon dry white wine4 1/2 cups chicken stock2/3 cup whole milk1 bay leaf8 ounces mushrooms, sliced2/3 heavy cream1 teaspoon salt1/4 teaspoon white pepper1. Melt butter in 2-quart sauce pot. Add onion, celery, garlic; sweat until translucent, stirring occasionally.2. Add ...

Almond Crusted Cheesecake- Narcoossee’s

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Ingredients - Sugar Almonds6 oz Sliced almonds1 oz Egg whites6 oz SugarIngredients - Lambert Cherry Sauce1 cup Pureed strawberries (from fresh or frozen strawberries)1 cup Pureed raspberries (from fresh or frozen raspberries)1 cup Pureed blueberries (from fresh or frozen blueberries)1 cup Pureed blackberries (from fresh or frozen blackberries)1/4 cup Sugar or to taste1 tbls Water2 ...

Ahi Tuna Ginger-Pineapple Teriyaki Glaze- Narcoossee

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INGREDIENT Brown Sugar 2 lbTamari Sauce 40 ozRice Wine Vinegar 24 ozGarlic, minced 2 ozGinger, minced 4 ozPineapple Juice, frozen concentrate 1 qt METHOD: Combine all ingredients in Sauce Pan. Bring to a boil. Simmer for 30 minutes. Strain, and cool.

Gateau of Crab Citricos

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Ingredients: 1 1/4 cups softened cream cheese 1/2 cup grated smoked cheddar 3/4 cup heavy cream 1 whole egg 5 large egg yolks 1/2 cup grated Parmesan 1/3 cup diced, sautéed and cooled red onion 2 tablespoons Tabasco sauce Juice of 1 lemon 1 3/4 cups crabmeat 2 tablespoons freshly minced chives Butter for greasing ...

English Trifle Garden View Lounge

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Sponge CakeIngredients:3/4 cup sugar1/2 teaspoon salt1 teaspoon vanilla2 tablespoon melted butter3/4 cup sifted all purpose flourMethod of Preparation: In a mixing bowl combine sugar eggs, salt and vanilla. Whip over a double boiler until triple in volume. Fold in flour and butter. Pour into a greased 10″ round cake pan. Bake at 350 degrees for approximately35 …