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My claim to fame in cooking school wasn’t my amazing knife skills or my ability to flip the perfect omelet. No, I was an ace potato dryer. Seriously. My proudest moment in my culinary school career came, not when I graduated with honors, but when my chef instructor announced to the class that I seemed → Hungry for more? 
Yes, cream sauce. I know the world’s on a diet, but cream sauce in moderation is a wonderful thing. Here’s how to make it. 1. Saute about a quarter cup of diced onions or minced shallots in a little butter or olive oil over medium heat, just until they’re soft. You can also add minced → Hungry for more? 
Watch Chef Danielle share this and the rest of her New Year’s Eve champagne menu on Let’s Talk Live! Cheesy grits, plump shrimp drizzled with a creamy champagne vanilla sauce combine for a new twist on an old Southern favorite. Ingredients For Shrimp: 2 tablespoons olive oil 1 cup diced red bell pepper 1 cup → Hungry for more? 
Next time you get the urge to whip up a batch of pancakes or biscuits from scratch, but don’t have any buttermilk on hand, follow these steps to make a homemade version in just a few minutes minutes. Simply add one tablespoon of freshly squeezed lemon juice to a cup of regular milk. Let the → Hungry for more? |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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