1 pk Fresh spinach, cleaned and Trimmed 1 12-count can large snails 2 oz Feta cheese 2 md Cloves garlic, minced 1 oz 1/4-inch diced onion 1 oz Pine nuts Salt to taste 1/2 oz Pernod
STEP 2 INGREDIENTS:
12 lg Romaine lettuce leaves with Ends snipped 1 qt Water 1 tb Oil STEP 1: Saute onion in butter until transparent over medium flame. Add pine nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat. Chill. STEP 2: Bring water and oil to boil; add romaine lettuce and cook till limp. Remove from water; chill. Take 1 romaine lettuce leaf and lay flat on counter. Divide spinach and escargot into 6 equal portions. Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf-ball-size portion. Place in baking dish; heat in 350F oven. Top with Orange Garlic Butter.
How To make Escargot and Spinach Traume's Videos
Seared Ahi Tuna & Sautéed Chilean Sea Bass | Chef Brian Krans
Welcome to The Chef's Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Brian Krans of Henry's Salt of the Sea where we will be making Seared Ahi Tuna & Sautéed Chilean Sea Bass. Also in the kitchen is Dr. Leonardo Claros, of St. Luke’s University Health Network.
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Keto Cruise Control
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Eat It Or Yeet It 2022 Marathon
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Calm Mornings | Pasta Recipe, Family time,Jollof Rice, Swimming,Press on nails | Daily Life Vlog
Hi and welcome i hope you enjoy this weeks vlog …This weeks vlog i tried to make new pasta recipe and it turned great, also made one of my family favorite jollof rice. Spent time with my family in the park and swimming lessons and did my girls and in preparation of my coming birthday in a few days we did a press on nails ???? #vlog #cookingathome #calm #lifestylevlog
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