Eggs 🍳 Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How to Make a French Scramble By Feed Feed

French Scrambled Eggs with Chive-Shallot Butter

INGREDIENTS

  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon chives, finely chopped, plus more for garnish
  • 1 medium shallot, chopped
  • 2 thick slices sourdough
  • 6 large Handsome Brook Farm Pasture-Raised Organic Eggs, whisked vigorously
  • Flaky salt, for serving
  • Freshly ground pepper, to taste

Get full recipe 👇👇👇

https://thefeedfeed.com/saratane/french-scrambled-eggs-with-chive-shallot-butter

https://thefeedfeed.com/video/how-to-make-a-french-scramble

 

 

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Brown Butter Lobster Ravioli with Tomato Cream Sauce By Half Baked Harvest

Making Monday fancy…ish with my homemade Brown Butter Lobster Ravioli with Tomato Cream Sauce. Fresh pasta dough (or wonton wrappers to keep things easy) filled with a simple but delicious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce that truly compliments the delicate, buttery, herby…

via Brown Butter Lobster Ravioli with Tomato Cream Sauce. — Half Baked Harvest

Chicken Recipes, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chicken Marengo by Pierre Franey, NYT Cooking

Time: 30 minutes
Yield: 4 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/1018865-chicken-marengo

INGREDIENTS

1 chicken, 3 pounds, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
2 tablespoons olive oil
1½ cups thinly sliced mushrooms, about 1/2 pound
½ cup finely chopped onion
½ teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
½ cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
¼ cup tomato paste
½ cup chicken broth
2 sprigs fresh parsley

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Mushroom Mille-Feuille With Tomato Coulis by Mark Bittman, NYT Cooking

Yield: 12 to 14 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1017696-mushroom-mille-feuille-with-tomato-coulis

INGREDIENTS

3 pounds king trumpet mushrooms
3 sticks unsalted butter (1 1/2 cups, or 3/4 pound), melted
1 pound good yellow tomatoes
1 ¼ cups extra-virgin olive oil, plus more for searing
Champagne vinegar to taste
Sugar to taste
Assorted herbs like parsley, oregano, marjoram, basil, sage and savory

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Main Courses (Lunch & Dinner), Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

French Onion Chicken By Closet Cooking


Get Full Recipe 👇🏻

http://www.closetcooking.com/2015/04/french-onion-chicken.html?utm_source=newsletter&utm_medium=email&utm_campaign=20170121

Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Sesame-Coated Sautéed Chicken Breasts by Pierre Franey


Time: About 1 hour
Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1506-sesame-coated-sauteed-chicken-breasts

INGREDIENTS

8 skinless, boneless chicken breast halves, about 1/4 pounds each, 2 pounds total weight
Salt to taste, if desired
Freshly ground pepper to taste
¾ cup sesame seeds
7 tablespoons butter, approximately
Juice of half a Lemon