United States Chef

Recipes by Thomas Grossmann (Page 20)

	Panettone French Toast This recipe was prepared using Bauducco® Panettone with Sun-Maid Raisins.Break eggs into a wide, shallow bowl or pie plate; beat lightly with a…	Nov 2011 Intermediate	1 vote 495 views
	Roasted Garlic Mashed Potatoes Preheat the oven to 350 degrees F. Peel the garlic and then toss with olive oil. Wrap them in foil and roast for about 20-30 minutes or until they…	Oct 2011 Intermediate	1 vote 392 views
	Filet Mignon with Chive Butter In a bowl, use a spoon to combine the butter, chives and salt. Refrigerate until ready to use.Preheat the oven to 400 degrees F.In an oven proof…	Oct 2011 Intermediate	1 vote 700 views
	Bacon Sauteed Carrots Know someone who doesn’t like carrots? Easy fix…just add bacon!Peel and slice the carrots. In a large saute pan over medium heat, add the bacon and…	Oct 2011 Intermediate	1 vote 503 views
	Chipotle Marinated London Broil In a blender, combine the chiles, lime juice, brown sugar and salt. While blending, drizzle in the olive oil and blend for about 5 minutes.Place the…	Oct 2011 Intermediate	1 vote 2174 views
	Easy Buffalo Chicken Wraps I love buffalo chicken, so I was excited when I was given the opportunity to sample KC Masterpiece Buffalo Marinade as part of the Foodbuzz…	Oct 2011 Intermediate	1 vote 430 views
	Oven Roasted Vegetables 2-3 red potatoes, cut in half, then quartered1 zucchini, cut in half lengthwise, then sliced into 1/4 inch pieces.Preheat oven to 400 degrees F.…	Sep 2011 Intermediate	1 vote 391 views
	Fajita Quesadilla Place the onion and pepper in a bowl and add the lime juice, salt and pepper. Toss to coat. Saute the onions in butter for about 5 minutes. Set…	Sep 2011 Intermediate	1 vote 598 views
	Blood Orange Soda Cocktail Pour the vodka and simple syrup in a glass and stir to combine. Add some ice cubes, then fill with club soda. Garnish with a lime wedge and enjoy…	Sep 2011 Intermediate	1 vote 408 views
	Boneless Chicken Breast with Shallot & White Wine Sauce Trim the chicken of any fat, then cut into two halves. Pound out the chicken breasts with a mallet or heavy…	Sep 2011 Intermediate	1 vote 565 views

« 1 … 16 17 18 19 20 21 22 23 24 … 30 »