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Chef Sheen's Culinary Savorings

Chef Sheen's Culinary Savorings. Monday, July 21, 2014. 8220;Onion Lovers” Grilled or Baked Pork Chops served on a bed of sliced Vidalia Onion. 4 Center Cut Pork Chops (about one inch thick). 4 slices Vidalia Onion (about 1/2 inch thick). 1 oz Spanish Sherry. 6 oz Chicken Stock. 6 tbsp olive oil. 1 tbsp paprika, Hungarian or Spanish. 2 tsp finely minced garlic. 1 tsp black pepper. Mix marinade and brush onto both sides of sliced onion and pork chops. Bake or grill for 5 minutes and remove pan from heat.

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Chef Sheen's Culinary Savorings | donniei25.blogspot.com Reviews

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Chef Sheen's Culinary Savorings. Monday, July 21, 2014. 8220;Onion Lovers” Grilled or Baked Pork Chops served on a bed of sliced Vidalia Onion. 4 Center Cut Pork Chops (about one inch thick). 4 slices Vidalia Onion (about 1/2 inch thick). 1 oz Spanish Sherry. 6 oz Chicken Stock. 6 tbsp olive oil. 1 tbsp paprika, Hungarian or Spanish. 2 tsp finely minced garlic. 1 tsp black pepper. Mix marinade and brush onto both sides of sliced onion and pork chops. Bake or grill for 5 minutes and remove pan from heat.

<META> KEYWORDS

1 serves four

2 marinade

3 1 tsp marjoram

4 posted by

5 donnie i

6 no comments

7 cranford nj

8 pippali

9 soup dumplings

10 pinch of pepper

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serves four,marinade,1 tsp marjoram,posted by,donnie i,no comments,cranford nj,pippali,soup dumplings,pinch of pepper,pinch of salt,8 oz milk,3/4 cup sugar,1 tsp vanilla,serves 4,pinch of thyme,ground black pepper,1 bay leaf,older posts,total pageviews

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Chef Sheen's Culinary Savorings | donniei25.blogspot.com Reviews

https://donniei25.blogspot.com

Chef Sheen's Culinary Savorings. Monday, July 21, 2014. 8220;Onion Lovers” Grilled or Baked Pork Chops served on a bed of sliced Vidalia Onion. 4 Center Cut Pork Chops (about one inch thick). 4 slices Vidalia Onion (about 1/2 inch thick). 1 oz Spanish Sherry. 6 oz Chicken Stock. 6 tbsp olive oil. 1 tbsp paprika, Hungarian or Spanish. 2 tsp finely minced garlic. 1 tsp black pepper. Mix marinade and brush onto both sides of sliced onion and pork chops. Bake or grill for 5 minutes and remove pan from heat.

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Chef Sheen's Culinary Savorings: June 2013

http://www.donniei25.blogspot.com/2013_06_01_archive.html

Chef Sheen's Culinary Savorings. Monday, June 3, 2013. Roasted Duck Bolognese Sauce. 1 tbsp chopped onion. 1 clove chopped garlic. 2 tbsp chopped celery. 3 tbsp chopped carrots. 1 tsp chopped red or green bell pepper. 1 large tomato, peeled and diced. 2 oz dry white wine. 1 pound cooked duck meat, pulled into small pieces. 12 oz seasoned tomato sauce. 2 tbsp olive oil. Black or red pepper to taste. 1 pound of your favorite pasta (I like to make my Bolognese with Tagliatelle). Heat oil in a 10 inch skillet.

2

Chef Sheen's Culinary Savorings: French Chicken Breast Forestier

http://www.donniei25.blogspot.com/2014/01/french-chicken-breast-forestier.html

Chef Sheen's Culinary Savorings. Tuesday, January 7, 2014. French Chicken Breast Forestier. 4 French chicken breasts. 3 tbsp vegetable oil. 1 tbsp flour (chestnut, almond or whole wheat flour). 1 clove garlic, finely chopped. 12 pearl onions, peeled. 12 medium sized mushrooms. 4 strips lean bacon, excess fat trimmed off and remainder diced. 1/2 cup red wine. 1 cup beef stock. Lightly flour the breasts on both sides. Heat oil in a large fry pan and sauté floured breasts on both sides until golden.

3

Chef Sheen's Culinary Savorings: Emma’s Brick Oven Pizza

http://www.donniei25.blogspot.com/2014/06/emmas-brick-oven-pizza.html

Chef Sheen's Culinary Savorings. Tuesday, June 3, 2014. Emma’s Brick Oven Pizza. This is a truly good local Italian restaurant with a wide range of Italian favorites. The rice balls were great and I loved the semolina cakes with a Francaise Au Jus reminiscent of Petite Marmite in Palm Beach, Florida. On Saturday night’s only, the restaurant offers an award winning pesto pizza made with fresh pesto, cream sauce, cherry tomatoes, caramelized onions and Parmigiano Reggiano. Subscribe to: Post Comments (Atom).

4

Chef Sheen's Culinary Savorings: January 2014

http://www.donniei25.blogspot.com/2014_01_01_archive.html

Chef Sheen's Culinary Savorings. Tuesday, January 7, 2014. French Chicken Breast Forestier. 4 French chicken breasts. 3 tbsp vegetable oil. 1 tbsp flour (chestnut, almond or whole wheat flour). 1 clove garlic, finely chopped. 12 pearl onions, peeled. 12 medium sized mushrooms. 4 strips lean bacon, excess fat trimmed off and remainder diced. 1/2 cup red wine. 1 cup beef stock. Lightly flour the breasts on both sides. Heat oil in a large fry pan and sauté floured breasts on both sides until golden.

5

Chef Sheen's Culinary Savorings: Jack Daniels Tennessee Honey Whiskey Ice Cream

http://www.donniei25.blogspot.com/2014/02/jack-daniels-tennessee-honey-whiskey.html

Chef Sheen's Culinary Savorings. Tuesday, February 4, 2014. Jack Daniels Tennessee Honey Whiskey Ice Cream. 16 oz whipping cream. 2 oz Jack Daniels Tennessee Honey Whiskey. Whisk cream, milk, sugar, salt and vanilla together until sugar is dissolved. Refrigerate for 20 minutes. Pour refrigerated mixture into ice cream maker. Run machine for ten minutes. Add one ounce of Jack Daniels Tennessee Honey Whiskey. Run machine for another five minutes. Side note: I use a Cuisinart Ice-21 ice cream maker.

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Chef Sheen's Culinary Savorings

Chef Sheen's Culinary Savorings. Monday, July 21, 2014. 8220;Onion Lovers” Grilled or Baked Pork Chops served on a bed of sliced Vidalia Onion. 4 Center Cut Pork Chops (about one inch thick). 4 slices Vidalia Onion (about 1/2 inch thick). 1 oz Spanish Sherry. 6 oz Chicken Stock. 6 tbsp olive oil. 1 tbsp paprika, Hungarian or Spanish. 2 tsp finely minced garlic. 1 tsp black pepper. Mix marinade and brush onto both sides of sliced onion and pork chops. Bake or grill for 5 minutes and remove pan from heat.

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