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Layers of tender zucchini roasted with Parmesan and Gruyère, garlic, and fresh thyme, then topped with crispy panko bread crumbs and baked until golden brown.
Ina Garten's Baked Virginia Ham by Ina Garten Dress up a fully-cooked spiral ham with a simple glaze featuring Dijon mustard, mango chutney, garlic, brown sugar and orange. Pour the glaze over the ...
"Cook Like a Pro," page 244. This flavorful hash bowl has bacon, sautéed onion, crispy Yukon potatoes, shredded Brussels sprouts, tender short ribs, and a splash of Sriracha for a bit of a kick.
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1. Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere. 2. In each of 2 large skillets, heat 1/4 cup of the canola oil.
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Garten's recipe for crusty baked potatoes intrigued me, with ingredients like chives, rosemary, lemon zest, and whipped feta.. I've tried many of Garten's recipes, so I expected to see plenty of ...
Combine Parmesan, oregano, garlic powder and dash of salt to a small bowl. Stir to combine. Lay zucchini on prepared baking sheet and sprinkle with salt and pepper.