Apple Crumble

von Kimberly | Mai 15, 2024 | 30 TO 60 MINUTES, AUTUMN, CLASSICS, COMFORT FOOD, DESSERT & SWEETS, EASY, ENGLISH, UP TO 500, VEGETARIAN, WINTER

Apple Crumble

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December 3, 2023 by Kimberly

Apple crumble, a quick and delicious dessert for everyone. Sliced apples coated in cinnamon, topped with a quick crumble, and baked to perfection. A speedy treat satisfying every sweet tooth!



60 MINUTES



EASY



VEGETARIAN



ENGLISH



450 PER PORTION



COMFORT FOOD



CLASSIC



DESSERT



AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Once upon a kitchen, there was Apple Crumble…

Picture a cozy apple crumble, fresh and warm. Its golden-brown, cinnamon-kissed top teases your senses. The sweet smell of baked apples promises flavorful joy. Each bite reveals tender apples under a crumbly layer, with a buttery crunch. To make it even more special, imagine a silky vanilla sauce generously poured over, creating a rich, creamy magic. The sauce enhances the apple sweetness, creating a luxurious harmony. Each spoonful is like a warm hug of sweetness and nostalgia.

How to serve
To serve your delightful apple crumble, scoop generous portions onto plates while it’s still warm. Pair it with a scoop of vanilla ice cream for an extra treat. The contrasting temperatures create a heavenly experience. If you prefer a simpler approach, a dollop of whipped cream or a drizzle of caramel sauce also works wonders. For a cozy touch, consider serving it with a hot cup of coffee or tea.

How to store
When it comes to storing apple crumble, keep it in an airtight container in the refrigerator. This helps preserve its freshness and flavor. Before refrigerating, let it cool to room temperature. To reheat, use the oven for a few minutes to regain its warmth and crispiness. Alternatively, you can microwave individual servings for a quick fix. Just remember, while it can be stored, apple crumble is at its best when enjoyed freshly baked.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

Potato Soup with Bacon & Sausage

von Kimberly | März 16, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, DINNER, EASY, EVERYDAY, GERMAN, OMNIVORE, PORK, POTATO, SOUPS, UP TO 750, WINTER

Potato Soup with Bacon & Sausage

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March 16, 2024 by Kimberly

Indulge in the ultimate comfort food: Potato Soup with Bacon & Sausage! This hearty, flavorful dish is perfect for cozy nights and brings everyone to the table.



55 MINUTES



EASY



OMNIVORE



GERMAN



560 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Get ready to cozy up with this delicious Potato Soup with Bacon & Sausage! Perfect for chilly evenings, this hearty soup brings the ultimate comfort food to your table. Easy to make and bursting with flavor, it’s sure to become a family favorite. Dive into a bowl of warmth and enjoy the rich, savory taste of home-cooked goodness.

How to serve:
Serve this mouthwatering soup hot, topped with shredded cheese, a dollop of sour cream, and extra bacon bits for an added crunch. It pairs wonderfully with a slice of crusty bread or a warm dinner roll to soak up all the flavorful broth. Perfect for a satisfying family dinner or a comforting weekend meal, this Potato Soup with Bacon & Sausage will fill your home with joy and your belly with warmth.

How to store:
Leftovers? No problem! Store this savory soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally, until hot throughout.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 PORTIONS

SOUP

1kg potatoes (2 lbs)
125g bacon (4.5 oz)
300g german wiener sausage (10.5 oz)
4 carrots
1 leek
1 big onion
4 garlic cloves
1.2 l vegetable broth (2.5 pt)
100ml heavy cream (3.5 fl oz)
1 tbsp butter
1/2 tsp marjoram
1 bay leaf
pinch of freshly grated nutmeg
salt & pepper to taste
parsley for topping

}

ACTIVE: 15 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
big pot with lid

Peel the potatoes and carrots and chop them into bite-sized pieces. Set aside.
Wash the leek and cut it into thin strips.
Peel the onion and garlic cloves and dice them. Set aside.
Finely chop the parsley.
Slice the sausages. Set aside.
Dice the bacon.

}

ACTIVE: 10 min

PASSIVE: 30 min

COOKING

1. Put the bacon in the cold pot and heat it over medium heat. This way, the bacon fat renders out nicely. Then remove the bacon and set it aside for later and leave the fat in the pot.

2. Now add the onions, garlic and leeks to the pot and sauté for 2-3 minutes, then add the potato and carrot pieces. Sauté everything for about 5 minutes.

3. Then add the vegetable broth and simmer with the lid on for 15 minutes. Now, add marjoram, bay leaf and nutmeg, season with salt and pepper, and simmer for another 15 minutes with the lid on.

4. Now add the bacon, sausage slices, and cream to the soup and simmer for another 5 minutes without the lid, until the sausages are heated through. Finally, season with salt and pepper.

5. Serve the soup in deep plates and garnish with a bit of freshly chopped parsley and optional baguette.

NOTE: The calorie information may vary depending on the product used, country and region.

Mushroom Gnocchi with Sage & Truffle

von Kimberly | März 10, 2024 | 30 TO 60 MINUTES, AUTUMN, CREAMY, DATE NIGHT, DINNER, DINNER PARTY, EASY, EVERYDAY, ITALIAN, UMAMI, UP TO 750, VEGETARIAN, WINTER

Mushroom Gnocchi with Sage & Truffle

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March 10, 2024 by Kimberly

Experience the divine blend of Mushroom Gnocchi with Sage & Truffle! A luxurious, creamy delight that’s perfect for impressing guests or indulging in a gourmet treat.



60 MINUTES



EASY



VEGETARIAN



ITALIAN



599 PER PORTION



CREAMY / UMAMI



EVERYDAY /
DINNER PARTY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the luxurious taste of Mushroom Gnocchi with Sage & Truffle, a gourmet dish that combines the earthiness of mushrooms with the sophisticated flavor of truffle and fresh sage. This creamy, dreamy recipe is perfect for a special dinner or when you’re looking to impress. Easy to prepare, it’s a culinary journey that brings a touch of elegance to your dining table.

How to serve:
Serve this Mushroom Gnocchi with a sprinkle of grated Parmesan and a drizzle of truffle oil to enhance the flavors. Pair with a crisp, green salad and a glass of white wine for a complete, refined meal. The gnocchi should be served hot, fresh from the pan, to savor the blend of sage and truffle that makes this dish stand out. Perfect for date nights or family gatherings.

How to store:
Store leftover Mushroom Gnocchi in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave, adding a splash of cream or water to revive its creamy texture.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 PORTIONS

GNOCCHI

600g fresh gnocchi (1.5 lbs)
1 tbsp salt

SAUCE

400g button mushrooms (14 oz)
15g dried porcini mushrooms (0.5 oz)
400ml vegetable stock (1.5 cups)
100ml heavy cream (3.5 fl oz)
100ml dry white wine (3.5 fl oz)
2 tbsp neutral cooking oil
16 sage leaves
4 garlic cloves
1 shallot
1 tbsp all-purpose flour
1 tsp minced truffle in oil
salt & pepper to taste

TOPPINGS

3 sage leaves
3 tbsp parmesan
cured eggyolk (optional)

}

ACTIVE: 20 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
large frying pan
medium-sized pot

Soak dried porcini mushrooms in warm water for about 30 minutes.
Clean the button mushrooms by brushing or peeling. Cut half of them into coarse pieces and slice the other half.
Pluck sage leaves from their stems, leave 3-4 whole, and slice the rest into strips.
Chop the shallot into fine pieces.
Peel and press or finely chop the garlic cloves.
Grate the Parmesan cheese.
Fill a medium-sized pot with water to cook the gnocchi later.

}

ACTIVE: 25 min

PASSIVE: 15 min

COOKING

1. Heat 2 tablespoons of neutral oil in the pan and fry the whole sage leaves in it. Remove and place on a paper towel.

2. Then add the sliced sage leaves to the pan along with the chopped shallot and the pressed garlic cloves. Fry for a few minutes on medium heat until the onions have become translucent.

3. Meanwhile, drain the porcini mushrooms and cut them into coarse pieces.

4. Now add the button mushrooms to the pan and allow them to brown without adding more fat or salt. A nice crust should form at the bottom of the pan. Once the mushrooms have turned golden brown, sprinkle 1 tablespoon of flour over them and stir until no more flour is visible. Deglaze with white wine and let it reduce briefly until the mushroom mixture has become creamy.

5. Then add the vegetable broth and the dried porcini mushrooms. Let everything simmer for about 15-20 minutes until the sauce has thickened nicely.

6. In the meantime, bring the water for the gnocchi to a boil and cook the gnocchi according to the package instructions.

7. Now add the cream and 1 teaspoon of chopped truffle to the mushroom sauce and mix well. Season with salt and pepper. Transfer the gnocchi directly from the pot to the pan with and stir well so that all gnocchi are covered with sauce.

8. Serve the gnocchi on three deep plates, sprinkle the fried sage and Parmesan over it. If desired, top with cured egg yolk.

NOTE: The calorie information may vary depending on the product used, country and region.

Sour Cream & Caramalized Onion Skillet Chicken

von Kimberly | Feb. 27, 2024 | 60 TO 120 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, GERMAN, MARINADES & SAUCES, OMNIVORE, ONION, UP TO 750, WINTER

Sour Cream & Caramalized Onion Skillet Chicken

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February 27, 2024 by Kimberly

Dive into the creamy delight of Sour Cream & Caramelized Onion Skillet Chicken! Perfect for a cozy dinner, this dish combines rich flavors with tender chicken. Enjoy the taste of home!



70 MINUTES



EASY



OMNIVORE



GERMAN



684 PER PORTION



CREAMY /
COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the comfort of Sour Cream & Caramelized Onion Skillet Chicken, your new favorite dinner solution! This one-pan wonder combines juicy chicken, rich sour cream, and sweet caramelized onions for a delightful meal. Perfect for busy weeknights or a comforting weekend treat, this easy-to-make dish brings gourmet flavors to your kitchen table without the fuss.

How to serve:
Serve this luscious Sour Cream & Caramelized Onion Skillet Chicken with fluffy mashed potatoes or steamed rice to soak up the creamy sauce. A side of green beans or a crisp salad adds freshness to your meal, creating a balanced and satisfying dinner. Don’t forget a slice of crusty bread for the ultimate comfort food experience, ideal for gathering family and friends around the table.

How to store:
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat to preserve the creamy texture and rich flavors of your delicious skillet chicken.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

CHICKEN

400g chicken breasts (14 oz)
1 tsp clarified butter

SOUR CREAM & ONION SAUCE

1 tsp butter
3 big onions
4 garlic cloves
200ml heavy cream
200ml vegetable broth
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp dried oregano
salt & pepper to taste

BEURRE MANIÉ

1 tsp butter
1 tsp all-purpose flour

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
2 pans (one of them ovenproof)

Peel, halve and cut the onions into thin semicircles.
Peel and finely chop or press the garlic.
Mix 1 teaspoon of butter and 1 teaspoon of flour in a small bowl until creamy. This is the beurre manié that you will use to bind the sauce later.
Preheat the oven to 200°C (400°F)

}

ACTIVE: 20 min

PASSIVE: 45 min

COOKING

1. In a large pan, heat 1 tablespoon of butter and sauté the onions until they have gained a bit of color, for about 15 minutes. Then add the garlic. Stir everything well and sauté for 1-2 minutes.

2. Now add the vegetable broth and deglaze the pan. Let everything simmer for about 5 minutes on medium heat. Now add the heavy cream. Stir everything well. Add the beurre manié, stir well and bring to a boil until the sauce has thickened. Now add salt, pepper, thyme, oregano, and marjoram, stir to combine, let it come to a boil briefly, and set aside.

3. In an ovenproof skillet, heat 1 teaspoon of clarified butter and sear the chicken breasts on both sides. Do not fully cook the meat, as it will finish cooking in the oven and then become really tender.

4. Now spread the entire onion & cream sauce over and between the chicken in the skillet. Smooth out and bake in the oven uncovered for about 30 minutes until done.

5. Remove the skillet from the oven and enjoy the chicken and sour cream caramelized onions with rice, pasta, potatoes, mashed potatoes, or just simply bread.

NOTE: The calorie information may vary depending on the product used, country and region.

Spicy Butter Chicken

von Kimberly | Feb. 22, 2024 | 60 TO 120 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, CREAMY, DINNER, DINNER PARTY, EVERYDAY, INDIAN, INTERMEDIATE, OMNIVORE, RICE, SPICY, UP TO 750, WINTER

Spicy Butter Chicken

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February 22, 2024 by Kimberly

Dive into the creamy delight of Spicy Butter Chicken with Coconut Cream! Perfect for those who love a rich, flavorful twist on a classic dish. Easy and satisfying!



75 MINUTES



INTERMEDIATE



OMNIVORE



INDIAN



715 PER PORTION



SPICY / CREAMY /
COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the rich flavors of my spicy Butter Chicken. This dish offers a perfect balance of creamy texture and fiery spices, bringing a delightful twist to traditional Indian cuisine. Ideal for dinner parties or a cozy night in, this easy-to-make recipe promises to impress with its deep flavors and comforting warmth.

How to serve:
Serve this luxurious spicy Butter Chicken with fragrant basmati rice or warm naan bread to soak up the creamy sauce. Garnish with fresh cilantro and a squeeze of lemon for an added zest. This dish is perfect for spice lovers and can be easily adjusted to suit any palate, making it a versatile addition to your culinary repertoire.

How to store:
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a splash of stock or coconut milk to retain the creamy texture. Avoid freezing as it may affect the sauce’s consistency.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

CHICKEN & MARINADE

800g chicken breast (1.8 lbs)
60g full-fat yogurt (2 oz)
4 garlic cloves
1 tbsp garam masala
1 tsp cayenne pepper
1 tsp ginger powder
1 tsp cumin
1 tsp turmeric
1 tsp salt

SAUCE

300ml chicken broth (1 + 1/2 cup)
400ml canned coconut milk (1 + 3/4 cup)
100g tomato paste (3.5 oz)
1 white onion
4 garlic cloves
1 fresh chili pepper
2 tbsp butter
1 tbsp clarified butter
1 tbsp fresh ginger
1 tbsp fresh cilantro
1 tbsp garam masala
1 tsp cumin
1 tsp tumeric
salt & pepper to taste
lemon juice to taste

SIDES & TOPPING

200g basmati rice (7 oz)
4 naan bread slices
2 tsp fresh cilantro

}

ACTIVE: 15 min

PASSIVE: 30 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
2 medium sized bowls
rice cooker (or pot with lid)
large pan
medium sized pan

Peel all the garlic cloves.
In a medium sized bowl, prepare the marinade for the chicken. To do this, mix 60g (1/4 cup) yogurt, 1 tsp salt, 1 tsp ginger powder, 1 tsp turmeric, 1 tbsp garam masala, 1 tsp cumin, 1 tsp cayenne pepper and 4 of the minced garlic cloves together.
Roughly chop the chicken breast into bite-sized pieces and mix with the marinade. Place the bowl in the fridge for at least 30 minutes (overnight if you prefer) and let the meat marinate.
In the meantime, cut the white onion into small pieces and set aside.
Finely chop the remaining 4 cloves of garlic or put them through a garlic press later. Set aside.
Peel the fresh ginger and either grate finely or chop finely and set aside.
Finely chop the fresh chilli pepper and use all the seeds or just a few, depending on your preference. Set aside.
Pluck the coriander leaves from the stalks and chop finely. Set aside.
Wash the rice and cook in a rice cooker or pot with lid and keep warm.

}

ACTIVE: 15 min

PASSIVE: 15 min

COOKING

1. Heat a large frying pan over medium heat and add 1 tbsp clarified butter. Take the chicken pieces out of the fridge and place directly in the hot pan. Fry on both sides until crispy. The chicken should still be on the raw side on the inside at this point, as it will finish cooking in the sauce later and become so tender this way. Remove the chicken from the pan into a bowl and set aside.

2. Put the pan back on the stove, add 1 tsp of butter and fry the onion pieces over a medium heat until they are transparent and soft.

3. Now add 100ml chicken broth and deglaze. Simmer over a medium heat until a kind of cream has formed, about 5 minutes.

4. Now add 1 tbsp butter, 1 tbsp freshly chopped ginger, 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, the chopped chilli pepper and the 4 minced garlic cloves to the pan and fry for 30 seconds. Then add 100g (3.5 oz) tomato paste, mix everything together and fry again for 1-2 minutes. Reduce the temperature to low.

5. Now add 200ml chicken broth and 400ml coconut milk. Stir everything well and bring the sauce to a boil. Add the chicken and meat juice to the sauce in the pan and simmer until the sauce thickens and the fat from the butter appears dark on the surface in some places. Small lakes of butter will form, so to speak. This will take about 15 minutes.

6. Stir the butter chicken well and add another tablespoon of butter. Remove the pan from the heat and season to taste with salt, pepper, chopped coriander and lemon juice.

7. Pour the rice into deep plates or bowls and top with the butter chicken. Serve with a slice of naan bread and fresh coriander.

NOTE: The calorie information may vary depending on the product used, country and region.

Parmesan Risotto with Mixed Mushrooms & Herbs

von Kimberly | Feb. 5, 2024 | 60 TO 120 MINUTES, AUTUMN, CHEESE, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, ITALIAN, MUSHROOMS, UMAMI, UP TO 750, VEGETARIAN, WINTER

Parmesan Risotto with Mixed Mushrooms & Herbs

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JUMP TO VIDEO

February 5, 2024 by Kimberly

Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!



80 MINUTES



EASY



VEGETARIAN



ITALIAN



617 PER PORTION



COMFORT FOOD / CREAMY / UMAMI



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.

How to serve:
To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.

How to store:
For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 PORTIONS

RISOTTO

200g risotto rice (7 oz)
400ml broth, vegetable or chicken (1 + 1/2 cups)
200ml dry white wine (7 fl oz)
300ml water (1 + 1/4 cups)
100g parmesan (3.5 oz)
1 white onion
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

MUSHROOMS

250g mushrooms of your choice (9 oz) – I used brown champignons, oyster mushrooms & shimeji mushrooms
50ml dry white wine (1/4 cup)
1 stem rosemary
1 stem sage
1 stem thyme
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

}

ACTIVE: 20 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
medium sized pan

Finely grate the Parmesan.
Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
Cut the onion into small pieces.
Pluck the herb leaves from the stalks and chop finely.

}

ACTIVE: 60 min

PASSIVE: –

COOKING

1. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.

2. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.

3. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.

4. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.

5. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.

6. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

NOTE: The calorie information may vary depending on the product used, country and region.

« Ältere Einträge

Nächste Einträge »

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

RECOMMENDED EQUIPMENT

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

SOUP

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

GNOCCHI

SAUCE

TOPPINGS

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

CHICKEN

SOUR CREAM & ONION SAUCE

BEURRE MANIÉ

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

CHICKEN & MARINADE

SAUCE

SIDES & TOPPING

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

RISOTTO

MUSHROOMS

PREPARATIONS

Recommended Equipment

COOKING