Prosciutto, Spinach, Goat Cheese and Fluffy Egg Roulade
Aug 01, 2006
Yield: 4 servings. Credit: American Egg Board 10-12 slices prosciutto 1/2 lb. Cleaned spinach leaves 1 Tbsp. garlic, chopped 1 Tbsp. basil, chopped 3 oz. fresh goat cheese 1 Tbsp. butter 4 eggs, whisked to taste, salt and pepper 4 slices...
Grilled Chicken Paillard with Onions, Apples, Turnips and Curried Cream
Grilled Chicken Paillard with Onions, Apples, Turnips and Curried Cream
Aug 01, 2006
Yield: 24 servings...
Baked Vine Ripe Tomatoes with Poached Eggs
Baked Vine Ripe Tomatoes with Poached Eggs
Aug 01, 2006
From: Chef Cindy Hutson, Ortanique, Coral Gables and Las Vegas. Yield: 4 servings...
Honey-Grilled Turkey Tenders with Peanut Sauce
Honey-Grilled Turkey Tenders with Peanut Sauce
Aug 01, 2006
From: Chef Guy DeSerio, The Machine Shed, Des Moines, IA. Yield: 4 servings...
Asian Grilled Squab with Peanut Vegetable Slaw
Asian Grilled Squab with Peanut Vegetable Slaw
Aug 01, 2006
From: Mark T. Bole, Phoenix, winner of the 2005 Peanut Advisory Board Chefs' ...
Fruited Nut and Rice Salad
Fruited Nut and Rice Salad
Aug 01, 2006
Yield: 24 one-cup servings...
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