4 tbsp butter, divided
1/2 cup toasted oregon hazelnuts
3 tbsp flour
1 1/4 cup chicken stock
1/4 cup cream
1/4 cup grated parmesan cheese
1/8 tsp freshly ground black pepper
A Recipe for
Toasted Hazelnut & Parmesan Cream Sauce
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| George Bush , U.S. president, 1990 |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
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This Recipe for Toasted Hazelnut & Parmesan Cream Sauce is one of thousands in the Recipes-to-go Cheese Cookbook.
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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This is a recipe for Toasted Hazelnut & Parmesan Cream Sauce from the recipe cookbook of Recipes-to-go (Cheese)
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Food Tip |
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Yield: 1-1/2 cups.
Melt 2 tablespoons butter in medium saucepan, over medium high heat.
Add hazelnuts and stir until they are golden brown, about 2 minutes.
Remove from pan and reserve. In same pan, melt remaining butter. Add
flour and stir for about 2 minutes or until mixture is golden. Add
chicken stock and continue stirring until thickened. Stir in cream,
parmesan cheese, pepper and one-half of the toasted hazelnuts.
Serve over poached chicken, fish, pasta or vegetables. Sprinkle each
serving with some of the remaining butter-toasted hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Serves: 1
Toasted Hazelnut & Parmesan Cream Sauce Recipe brought to you by Recipes To-Go