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Basics
Roasted Salted Peanuts
Roast Heirloom Chicken and American-Style Gravy
Apple Juice Concentrate
Making Scaloppine~ with Chicken Breasts
Vanilla Extract
Alsatian Short Crust Pastry
Vegetable Stock
Beurre manié ~ a French way to thicken sauces
Tomato Sauce
Fresh Pasta for Spaghetti, Fettuccine and Lasagne
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