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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 strips bacon 2 TBSP veg. oil 2 large onions, diced ¼ cup flour 3 cups fish stock (can use clam broth or chicken or vegetable broth as substitute) 2 cups white wine 3 cups milk 3 cups cream 2 bay leaves 2 TBSP tomato paste 4 carrots, sliced 2 TBSP chopped tarragon 6 large potatoes, peeled & cut into cubes 2 ½ lbs fresh crabmeat Instructions: Sautee bacon in a large pot with oil until crisp. Remove bacon, set aside. Use oil in same pot to sautee the onions (till golden). Stir flour into onion & oil with a whisk. Add stock, wine, milk, cream,bay leaves, tomato, tarragon, bacon, potatoes & carrots. Simmer on low, till potatoes & carrots are cooked then add the crabmeat last. Bring to a boil & cook only 5 minutes more then serve hot immediately. |
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