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Friday, March 13, 2009. Blue Duck Kitchen's First Cooking Demo - Creole Chicken. New Orlean's Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 large stalk celery. 4 sprigs fresh thyme. 1/2 tsp dry oregano. 1 15 oz can tomato sauce. 2-3 dry bay leaves. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Ben's Rice cooked with chicken broth. Blue Duck Catering, Inc. Monday, March 9, 2009. The Art of Cooking.

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Blue Duck Catering Blog | blueduckcatering.blogspot.com Reviews
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Friday, March 13, 2009. Blue Duck Kitchen's First Cooking Demo - Creole Chicken. New Orlean's Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 large stalk celery. 4 sprigs fresh thyme. 1/2 tsp dry oregano. 1 15 oz can tomato sauce. 2-3 dry bay leaves. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Ben's Rice cooked with chicken broth. Blue Duck Catering, Inc. Monday, March 9, 2009. The Art of Cooking.
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Blue Duck Catering Blog | blueduckcatering.blogspot.com Reviews

https://blueduckcatering.blogspot.com

Friday, March 13, 2009. Blue Duck Kitchen's First Cooking Demo - Creole Chicken. New Orlean's Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 large stalk celery. 4 sprigs fresh thyme. 1/2 tsp dry oregano. 1 15 oz can tomato sauce. 2-3 dry bay leaves. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Ben's Rice cooked with chicken broth. Blue Duck Catering, Inc. Monday, March 9, 2009. The Art of Cooking.

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1

Blue Duck Catering Blog

http://blueduckcatering.blogspot.com/2009/01/this-past-fall-2008-blue-duck-catering.html

Friday, January 9, 2009. Blue Duck Catering, Inc. Labels: Blue Duck Caterings Personal Chef. Subscribe to: Post Comments (Atom). Blue Duck Catering Blog. About Blue Duck Catering. This past fall (2008) Blue Duck Catering, Inc. enj. Blue Duck Catering, Inc. View my complete profile.

2

Blue Duck Catering Blog: January 2009

http://blueduckcatering.blogspot.com/2009_01_01_archive.html

Friday, January 9, 2009. About Blue Duck Catering. We have always acknowledged that catering is about more than excellent food. At Blue Duck Catering, we sincerely believe that an event is a combination of great food, great themes, impeccable and unobtrusive service with a gracious and professional staff. It is our most sincere desire to see to it that you and your guests experience the joy and surprise of a truly special party. Blue Duck Catering, Inc. Labels: About Blue Duck Catering.

3

Blue Duck Catering Blog: The Art of Cooking

http://blueduckcatering.blogspot.com/2009/03/art-of-cooking.html

Monday, March 9, 2009. The Art of Cooking. It is not only important to be a good cook or chef, it is equally important to be able to transfer ones culinary skills and abilities to someone who is willing to watch, listen and learn. Blue Duck Catering, Inc. Labels: Chef Coles demos on youtube.com coming soon. Subscribe to: Post Comments (Atom). Blue Duck Catering Blog. Blue Duck Kitchens First Cooking Demo - Creole Ch. The Art of Cooking. Blue Duck Catering, Inc. View my complete profile.

4

Blue Duck Catering Blog: Blue Duck Kitchen's First Cooking Demo - Creole Chicken

http://blueduckcatering.blogspot.com/2009/03/blue-duck-kitchens-first-cooking-demo.html

Friday, March 13, 2009. Blue Duck Kitchen's First Cooking Demo - Creole Chicken. New Orlean's Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 large stalk celery. 4 sprigs fresh thyme. 1/2 tsp dry oregano. 1 15 oz can tomato sauce. 2-3 dry bay leaves. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Ben's Rice cooked with chicken broth. Blue Duck Catering, Inc. Subscribe to: Post Comments (Atom).

5

Blue Duck Catering Blog: About Blue Duck Catering

http://blueduckcatering.blogspot.com/2009/01/about-blue-duck-catering.html

Friday, January 9, 2009. About Blue Duck Catering. We have always acknowledged that catering is about more than excellent food. At Blue Duck Catering, we sincerely believe that an event is a combination of great food, great themes, impeccable and unobtrusive service with a gracious and professional staff. It is our most sincere desire to see to it that you and your guests experience the joy and surprise of a truly special party. Blue Duck Catering, Inc. Labels: About Blue Duck Catering.

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Catering Services, Chicago, IL. Javascript DHTML Drop Down Menu Powered by dhtml-menu-builder.com. We have always acknowledged that catering is about more than excellent food. At Blue Duck Catering, we sincerely believe that an event is a combination of great food, great themes, impeccable and unobtrusive service with a gracious and professional staff. It is our most sincere desire to see to it that you and your guests experience the joy and surprise of a truly special party. Elegantly Formal to Casual.

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Friday, March 13, 2009. Blue Duck Kitchen's First Cooking Demo - Creole Chicken. New Orlean's Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 large stalk celery. 4 sprigs fresh thyme. 1/2 tsp dry oregano. 1 15 oz can tomato sauce. 2-3 dry bay leaves. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Ben's Rice cooked with chicken broth. Blue Duck Catering, Inc. Monday, March 9, 2009. The Art of Cooking.

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