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400 recettes de gratins by Héloïse Martel

By Héloïse Martel

Economiques, réconfortants, inventifs et tellement délicieux...

L'hiver est là, avec ses longues soirées, mais aussi avec ses bons plats réconfortants, qui embaument l. a. maison. C'est los angeles saison idéale pour les gratins, de l'entrée au dessert.
four hundred recettes, des plus simples aux plus raffinées : gratin familial de macaronis fondants sous une croûte dorée, gratin somptueux de langoustines dans une sauce onctueuse, traditionnel comme le gratin dauphinois, ou plus inattendu comme le gratin de figues à l. a. cassonade et au vin doux...

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Add 1 cup of the Parmesan cheese, then stir constantly for 2 to 3 minutes, or until the cheese is melted. Finally, add the peas and chicken and cook for 5 or 6 minutes, or until the ingredients are heated through. Season to taste with salt and pepper. Toss with the cooked fettuccine, then serve topped with the remaining 1⁄2 cup Parmesan. Twist It UP Cream sauce is one of my favorites for pasta. It’s richer than tomato sauces, so I make it maybe once or twice a month. I like using spinach fettuccine, too.

Preheat the oven to 375°F. 2. Place the pizza crust on a large baking sheet. With a spatula, spread the pesto sauce evenly on the crust, then top with the chicken, onion, tomato, and cheese. Sprinkle with the parsley. 3. Bake until golden and bubbly on top, 15 to 18 minutes. Cut into 8 wedges and serve hot. Twist It UP Replace the pesto sauce with barbecue sauce and create a completely new-tasting pie. Of course, if you like a more traditional flavor, use regular pizza sauce and add pepperoni instead of chicken.

Drain and return to the pot. Toss with 2 tablespoons of the butter to keep the noodles from sticking together. Cover loosely to keep warm. 2. While the noodles are cooking, in a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the garlic and sauté for 1 minute. Add the mushrooms and cook for 3 to 4 minutes, or until tender. Gradually add the half-and-half and cook, stirring occasionally, for 4 or 5 minutes or until hot and slightly bubbly. The sauce will be thin. Gradually stir in the flour and water mixture and cook, stirring frequently, until thickened.

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