Who
says healthy has to be plain? The turnip root gratin recipe was from
Cooking Light, and I still trimmed some fat from that recipe by using 1
cup of half and half instead of making the cheese sauce from flour and
whole milk. I'm REALLY happy with my Bourbon Collards recipe!
I'm getting better at creating recipes and tweaking existing ones! As for the restaurant-style steak, this recipe came from Amuse Bouche. However, whereas she used an entire stick of butter, I opted for just a pat:
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