Fichier de travail (INPUT) : ../DUMP-TEXT/1/34.txt
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Forme recherchée : \bcuisine|\bfaire la cuisine\b|cuisiner|ingrédients |haricot|\bharicot vert\b|\bharicot rouge\b|riz |pâtes|céréales |viande |poulet |porc |chèvre |crevettes|crevettes grises|crevettes roses |bœuf|boeuf|poisson |fromage |fruit|légume |épice |œuf|oeuf |oignon|la cocina |ingredientes |frijoles |arroz |pasta |cereales |carne |pollo|gallina |cerdo |cabra |camarón |vaca|res |pez|peces|pescado |queso |fruta |vegetal |especia|picante|sabor |huevo |cebolla |masakan|bahan|kacang|nasi|beras|mie|sereal|daging|ayam|babi|kambing|udang|sapi|ikan|keju|buah|buahan|sayur|sayuran|bumbu|telur|bawang|cook |ingredient |bean|\bfrench bean\b|\bkidney bean\b|rice|pastas|cereal|meat|chicken|pork|goat|shrimp|prawn|beef|fish|cheese|fruit|vegetable|spice|egg|onion|料理|料理する|コック|コックする|材料|成分|豆|小豆|インゲン|インゲン豆|インゲンマメ|米|御飯|ご飯|パスタ|麦|ムギ|シリアル|穀物|穀類|肉|鳥|鶏肉|チキン|豚|豚肉|ポーク|山羊|山羊肉|エビ|蝦|海老|牛|牛肉|魚|チーズ|果物|野菜|スパイス|香辛料|卵|タマゴ|玉ねぎ\b
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Ligne n°11 : ... * Gorgeous Cutout Christmas Cookies Gorgeous Cutout Christmas Cookies- Ligne n°12 : * 21 Ways to Dress Up Beef Tenderloin 21 Ways to Dress Up Beef
- Ligne n°12 : * 21 Ways to Dress Up Beef Tenderloin 21 Ways to Dress Up Beef
Ligne n°13 : Tenderloin ...
Ligne n°20 : ... * Ingenious Kitchen Tips Ingenious Kitchen Tips- Ligne n°21 : * How to Make Spaghetti & Meatballs How to Make Spaghetti & Meatballs
- Ligne n°21 : * How to Make Spaghetti & Meatballs How to Make Spaghetti & Meatballs
Ligne n°22 : * Eat Your Greens Eat Your Greens ...
Ligne n°50 : ... + Guides- Ligne n°51 : o Cook Fresh & Healthy
Ligne n°52 : o Make it Tonight ...
Ligne n°100 : ... + Outdoor Cooking & Grilling- Ligne n°101 : + Meat & Poultry
Ligne n°102 : + Quick & Easy ...- Ligne n°122 : Classic Chicken Pot Pie
- Ligne n°124 : Classic Chicken Pot Pie recipe
Ligne n°125 : RATE IT ...- Ligne n°134 : This is the definitive pot pie recipe: a creamy chicken stew loaded
Ligne n°135 : with onions, peas, mushrooms, and carrots, and baked under a rich, ...
Ligne n°134 : ... This is the definitive pot pie recipe: a creamy chicken stew loaded- Ligne n°135 : with onions, peas, mushrooms, and carrots, and baked under a rich,
Ligne n°136 : flaky crust. It's comfort in a bowl. ...- Ligne n°143 : * chicken breasts
Ligne n°144 : * red potatoes ...
Ligne n°152 : ... * cremini mushrooms- Ligne n°153 : * pearl onions
Ligne n°154 : * garlic ...
Ligne n°154 : ... * garlic- Ligne n°155 : * chicken broth
Ligne n°156 : * cream ...
Ligne n°171 : ... * 5 Tbs. olive oil- Ligne n°172 : * 2-1/2 lb. boneless, skinless chicken thighs or breasts
Ligne n°173 : * Kosher salt and freshly ground black pepper ...
Ligne n°174 : ... * 1/2 lb. medium cremini mushrooms, quartered (2 cups)- Ligne n°175 : * 1-1/2 cups frozen pearl onions, thawed and patted dry
Ligne n°176 : * 4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups) ...
Ligne n°179 : ... * 2-1/4 oz. (1/2 cup) unbleached all-purpose flour- Ligne n°180 : * 3 cups lower-salt chicken broth
Ligne n°181 : * 1 cup half-and-half or heavy cream ...
Ligne n°204 : ... Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high- Ligne n°205 : heat until very hot. Generously season the chicken with salt and
Ligne n°206 : pepper. Working in two batches, brown the chicken well on both sides, 4 ...
Ligne n°205 : ... heat until very hot. Generously season the chicken with salt and- Ligne n°206 : pepper. Working in two batches, brown the chicken well on both sides, 4
Ligne n°207 : to 5 minutes per side, adding 1 Tbs. oil with the second batch. ...
Ligne n°207 : ... to 5 minutes per side, adding 1 Tbs. oil with the second batch.- Ligne n°208 : Transfer the chicken to a cutting board and cut into 3/4- to 1-inch
Ligne n°209 : pieces (it’s fine if the chicken isn’t fully cooked; it will finish ...
Ligne n°208 : ... Transfer the chicken to a cutting board and cut into 3/4- to 1-inch- Ligne n°209 : pieces (it’s fine if the chicken isn’t fully cooked; it will finish
Ligne n°210 : cooking later). Put the chicken in a large bowl. ...
Ligne n°209 : ... pieces (it’s fine if the chicken isn’t fully cooked; it will finish- Ligne n°210 : cooking later). Put the chicken in a large bowl.
Ligne n°211 : Add 1 Tbs. oil to the pot and heat over medium-high heat until hot. Add ...
Ligne n°211 : ... Add 1 Tbs. oil to the pot and heat over medium-high heat until hot. Add- Ligne n°212 : the mushrooms. Cook without stirring for 1 minute. Continue cooking,
Ligne n°213 : stirring occasionally, until well browned, 3 to 4 minutes. Transfer the ...
Ligne n°213 : ... stirring occasionally, until well browned, 3 to 4 minutes. Transfer the- Ligne n°214 : mushrooms to the bowl of chicken.
Ligne n°215 : Reduce the heat to medium and add the remaining 1 Tbs. oil and then the ...
Ligne n°215 : ... Reduce the heat to medium and add the remaining 1 Tbs. oil and then the- Ligne n°216 : onions and carrots to the pot. Cook, stirring occasionally, until the
Ligne n°217 : edges are browned, 8 to 9 minutes. Add the garlic and stir constantly ...
Ligne n°217 : ... edges are browned, 8 to 9 minutes. Add the garlic and stir constantly- Ligne n°218 : until fragrant, about 30 seconds more. Scrape the vegetables into the
Ligne n°219 : bowl of chicken and mushrooms. ...
Ligne n°218 : ... until fragrant, about 30 seconds more. Scrape the vegetables into the- Ligne n°219 : bowl of chicken and mushrooms.
Ligne n°220 : Melt the butter in the same pot over low heat. Add the flour and cook, ...
Ligne n°221 : ... whisking constantly, until the texture, which will be clumpy at first,- Ligne n°222 : loosens and smooths out, about 4 minutes. Slowly whisk in the chicken
Ligne n°223 : broth and half-and-half. Bring to a boil over medium-high heat, ...
Ligne n°224 : ... whisking to scrape up any browned bits from the bottom of the pan.- Ligne n°225 : Reduce the heat to low and add the potatoes, chicken, and vegetables
- Ligne n°225 : Reduce the heat to low and add the potatoes, chicken, and vegetables
Ligne n°226 : (and any accumulated juice), and a generous pinch each of salt and ...
Ligne n°242 : ... Top each bowl of stew with a dough round. With your fingertips, gently- Ligne n°243 : press the dough down into the edge of the stew, so that it flares up
Ligne n°244 : the sides of the bowl. ...
Ligne n°280 : ... because it can be prepared in advance. Perhaps the method I used for- Ligne n°281 : browning the chicken and vegetables was more effective. I had no
- Ligne n°281 : browning the chicken and vegetables was more effective. I had no
Ligne n°282 : problems with the process. I did not alter the ingredients and followed ...
Ligne n°283 : ... the instructions as written except I opted to use a large non-stick- Ligne n°284 : electric skillet rather than a Dutch oven for prepping the chicken and
Ligne n°285 : vegetables. I used boneless chicken breasts which I set aside to cool ...
Ligne n°284 : ... electric skillet rather than a Dutch oven for prepping the chicken and- Ligne n°285 : vegetables. I used boneless chicken breasts which I set aside to cool
- Ligne n°285 : vegetables. I used boneless chicken breasts which I set aside to cool
Ligne n°286 : after browning while I cooked the vegetables - again no problems or ...
Ligne n°285 : ... vegetables. I used boneless chicken breasts which I set aside to cool- Ligne n°286 : after browning while I cooked the vegetables - again no problems or
Ligne n°287 : excessive time spent, - the mushroom, onions and carrots browned ...
Ligne n°286 : ... after browning while I cooked the vegetables - again no problems or- Ligne n°287 : excessive time spent, - the mushroom, onions and carrots browned
Ligne n°288 : beautifullly in the time specified. Perhaps those who had problems used ...
Ligne n°291 : ... than the recipe indicates. I used 16-oz ceramic crocks (the type used- Ligne n°292 : for French onion soup) and I had exactly enough for 8 servings. I made
Ligne n°293 : the filling and the crust the day before, filled the crocks, and cut ...- Ligne n°301 : by gaius, 10/4/2013Yes, it takes a long time to cook the carrots and
Ligne n°302 : potatoes using this method. Longer than they said. One solution is to ...
Ligne n°320 : ... Finally, I'd recommend leaving the heat at medium-high when cooking the- Ligne n°321 : carrots and onions - when I followed the instructions, the carrots
Ligne n°322 : cooked all the way through without browning and then became a little ...
Ligne n°330 : ... by callmeafoodie, 1/13/2013I was looking for a recipe with really good- Ligne n°331 : flavor rather than the memories I have of bland chicken pot pie and
Ligne n°332 : came here first. Although I couldn't follow the recipe and had to ...
Ligne n°334 : ... changes I made based on preferences and/or ingredients on hand.- Ligne n°335 : Starting with the vegetables; I didn't have potatoes, peas, mushrooms
Ligne n°336 : or pearl onions and I only had 2 carrots sooo I used the carrots, 3 ...
Ligne n°335 : ... Starting with the vegetables; I didn't have potatoes, peas, mushrooms- Ligne n°336 : or pearl onions and I only had 2 carrots sooo I used the carrots, 3
Ligne n°337 : stalks of celery, a can of kernel corn, green onions and a red pepper ...
Ligne n°336 : ... or pearl onions and I only had 2 carrots sooo I used the carrots, 3- Ligne n°337 : stalks of celery, a can of kernel corn, green onions and a red pepper
Ligne n°338 : for the filling. For the crust; I didn't use cold butter nor did I ...
Ligne n°340 : ... what I did have and do; I chopped up the white portion of 8 green- Ligne n°341 : onions, 2 carrots and 3 stalks of celery, I sautéed them in equal
Ligne n°342 : amounts of butter and olive oil with 2 sprigs of fresh thyme, sage as ...
Ligne n°344 : ... garlic towards the end. I then deglazed the pan with 3/4 cup of dry- Ligne n°345 : white wine and allowed it to cook off for a few minutes. At that point
Ligne n°346 : I set aside the vegetables, their liquid and I kept the herbs to reuse ...
Ligne n°345 : ... white wine and allowed it to cook off for a few minutes. At that point- Ligne n°346 : I set aside the vegetables, their liquid and I kept the herbs to reuse
Ligne n°347 : when browning the chicken. I cleaned and cubed 4 chicken breasts ...
Ligne n°346 : ... I set aside the vegetables, their liquid and I kept the herbs to reuse- Ligne n°347 : when browning the chicken. I cleaned and cubed 4 chicken breasts
- Ligne n°347 : when browning the chicken. I cleaned and cubed 4 chicken breasts
Ligne n°348 : halves, browning them in 2 batches with the reserved herbs, salt, ...
Ligne n°349 : ... pepper, celery salt, dry mustard and poultry seasoning. I deglazed the- Ligne n°350 : pan again after the second batch of chicken with 1/2 a cup of dry white
Ligne n°351 : wine. I then mixed the vegetables, the cooked chicken and can of corn ...
Ligne n°350 : ... pan again after the second batch of chicken with 1/2 a cup of dry white- Ligne n°351 : wine. I then mixed the vegetables, the cooked chicken and can of corn
- Ligne n°351 : wine. I then mixed the vegetables, the cooked chicken and can of corn
Ligne n°352 : in a bowl and set it aside to start the sauce. For the sauce I used 15% ...
Ligne n°352 : ... in a bowl and set it aside to start the sauce. For the sauce I used 15%- Ligne n°353 : cream and 2 cubes of chicken bouillon dissolved in 3 cups of boiling
Ligne n°354 : water and used the same sauce pan I had cooked the vegetables and ...
Ligne n°353 : ... cream and 2 cubes of chicken bouillon dissolved in 3 cups of boiling- Ligne n°354 : water and used the same sauce pan I had cooked the vegetables and
Ligne n°355 : chicken in for extra flavor. Once the sauce was made, I poured it into ...
Ligne n°354 : ... water and used the same sauce pan I had cooked the vegetables and- Ligne n°355 : chicken in for extra flavor. Once the sauce was made, I poured it into
Ligne n°356 : the bowl with the chicken and vegetable filling and mixed. I used a ...
Ligne n°355 : ... chicken in for extra flavor. Once the sauce was made, I poured it into- Ligne n°356 : the bowl with the chicken and vegetable filling and mixed. I used a
- Ligne n°356 : the bowl with the chicken and vegetable filling and mixed. I used a
Ligne n°357 : lasagna pan and rolled the dough out into a rectangle. I cooked at 425 ...
Ligne n°362 : ... by sernst, 1/24/2012This recipe delivered the goods: a classic,- Ligne n°363 : delicious chicken pot pie. I followed the recipe as directed with one
Ligne n°364 : big exception: instead of making individual pies, I made one big one in ...
Ligne n°369 : ... dish, put it on top of the filling, and baked until the filling was- Ligne n°370 : bubbling. I had no trouble getting the potatoes to cook and the filling
Ligne n°371 : was, well, pretty perfect, with a hint of mustard. Yes, it did take all ...
Ligne n°371 : ... was, well, pretty perfect, with a hint of mustard. Yes, it did take all- Ligne n°372 : afternoon, but what do you expect if you are making chicken pot pie
Ligne n°373 : from scratch? Not a problem for me. Actually, I totally enjoyed it! But ...
Ligne n°386 : ... great-tasting pastry. Only minus one star because it took me two hours- Ligne n°387 : to make this dish, plus the cook time. That was despite years of
Ligne n°388 : cooking & pie making experience, a food processor and fast knives. I ...
Ligne n°388 : ... cooking & pie making experience, a food processor and fast knives. I- Ligne n°389 : had the chicken already shredded and cooked from a prior evening. I
Ligne n°390 : completely forgot to add the peas because I was so tired by the time I ...
Ligne n°392 : ... potatoes, and I added another tablespoon of butter and another cup of- Ligne n°393 : chicken stock to cut it. Should have probably added yet another 3/4c of
Ligne n°394 : stock to thin it further in the oven, because it was very thick. But ...
Ligne n°420 : ... Williams-Sonoma.com. They're 17 ounces and at $8 each, they're not too- Ligne n°421 : pricey!
- Ligne n°430 : by mecross, 3/17/2011Really a yummy chicken pot pie recipe and I have
Ligne n°431 : tried many. I substituted frozen puff pastry because I was in a time ...
Ligne n°452 : ... butter. I used canned diced potatoes instead, and added them and the- Ligne n°453 : chicken with the last-step ingredients - that eliminates the problem of
Ligne n°454 : potatoes being underdone. I used cooked chicken I had previously cooked ...
Ligne n°453 : ... chicken with the last-step ingredients - that eliminates the problem of- Ligne n°454 : potatoes being underdone. I used cooked chicken I had previously cooked
Ligne n°455 : and diced and froze, so didn't need to do the chicken cooking part of ...
Ligne n°454 : ... potatoes being underdone. I used cooked chicken I had previously cooked- Ligne n°455 : and diced and froze, so didn't need to do the chicken cooking part of
Ligne n°456 : the recipe. Decreased flour to 1/3 cup, as I don't like a real thick ...
Ligne n°461 : ... crust recipe, rather a pate brisee one with lots of butter. The crust- Ligne n°462 : was flaky and delicious. I love chicken pot pie and have tried many
Ligne n°463 : recipes. This one blew all of them out of the water. This will surely ...
Ligne n°468 : ... make is that my potatoes still seemed to be undercooked, so I would- Ligne n°469 : cook them and the carrots a little bit longer. And I thought it tasted
Ligne n°470 : better the second day reheated. ...- Ligne n°474 : Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
Ligne n°475 : Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick ...
Ligne n°474 : ... Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl- Ligne n°475 : Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick
- Ligne n°475 : Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick
Ligne n°476 : Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and ...
Ligne n°475 : ... Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick- Ligne n°476 : Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and
- Ligne n°476 : Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and
Ligne n°477 : Cauliflower Salad ...
Ligne n°477 : ... Cauliflower Salad- Ligne n°478 : Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
Ligne n°479 : Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick ...
Ligne n°478 : ... Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl- Ligne n°479 : Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick
- Ligne n°479 : Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick
Ligne n°480 : Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and ...
Ligne n°479 : ... Old-Fashioned Chicken Pot Pie Chicken Pot Pie with Phyllo Crust Quick- Ligne n°480 : Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and
- Ligne n°480 : Chicken Chili Simple Roasted Potatoes Roasted Chicken, Chickpea, and
Ligne n°481 : Cauliflower Salad ...
Ligne n°536 : ... FineGardening.com- Ligne n°537 : VegetableGardener
- Ligne n°539 : VegetableGardener.com
Ligne n°540 : Threads ...