Chicken Delmonico Food

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CHICKEN DELMONICO



Chicken Delmonico image

Provided by Emeril Lagasse : Cooking Channel

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 33

4 (6 to 7-ounce) boneless, skinless chicken breast halves
2 tablespoons plus 1/2 teaspoon Essence or Creole Seasoning, recipe follows
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry bread crumbs
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup minced yellow onions
1 tablespoon chopped garlic
3/4 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced (about 4 cups)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
1 cup chicken stock, or canned, low-sodium chicken broth
1/2 cup heavy cream
4 large boiled artichoke hearts, recipe follows, cut into 1/4-inch thick slices
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 gallon water
4 large globe artichokes, about 10 ounces each
1 lemon, halved
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
  • Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.
  • Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.
  • Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.
  • Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.
  • Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.
  • To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
  • With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
  • Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and slice as needed or serve whole.

DELMONICO CHICKEN CLEMENCEAU



Delmonico Chicken Clemenceau image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 fryer, about 3 1/2 pounds
Drizzle of olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1/2 pound Smithfield Ham, julienned
1/2 cup minced onions
2 teaspoons chopped garlic
1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced
1/2 pound green peas
1/2 pound brabant potatoes (small diced blanched potatoes that are fried until golden)
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crusted
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon
3 egg yolks
1 cup unsalted butter, melted
1 tablespoon finely chopped parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.

GRILLED DELMONICO STEAKS



Grilled Delmonico Steaks image

Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling.

Provided by MACAW06

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 3h30m

Yield 4

Number Of Ingredients 11

½ cup olive oil
¼ cup Worcestershire sauce
6 tablespoons soy sauce
¼ cup minced garlic
½ medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks

Steps:

  • Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
  • Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
  • Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
  • Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Nutrition Facts : Calories 675.6 calories, Carbohydrate 14.8 g, Cholesterol 100.5 mg, Fat 53.6 g, Fiber 1.6 g, Protein 33.7 g, SaturatedFat 14.4 g, Sodium 7322.3 mg, Sugar 3.1 g

CHICKEN DELMONICO



Chicken Delmonico image

Make and share this Chicken Delmonico recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 25

1 gallon water
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns
4 large globe artichokes, about 10 ounces each
1 lemon, halved
4 (6 ounce) boneless skinless chicken breast halves
2 tablespoons Emeril's Original Essence or 2 tablespoons creole seasoning
1/2 teaspoon Emeril's Original Essence or 1/2 teaspoon creole seasoning
1/2 cup plus 2 tablespoons all-purpose flour
1 cup fine dry breadcrumb
1 large egg beaten with 1 tablespoon milk to make an egg wash
2 tablespoons olive oil
4 tablespoons unsalted butter, cut into pieces
1/4 cup minced yellow onion
1 tablespoon chopped garlic
3/4 lb assorted exotic mixed mushrooms (such as shiitakes, chanterelles, and black trumpets, stemmed, wiped clean, and sliced, about 4 cups)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1 tablespoon fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves

Steps:

  • Boil the Artichokes: Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
  • With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Using long handled tongs, carefully add the artichokes and lemons to the pot and return to a boil. Place 2 small heavy plates on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, 20 to 25 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.
  • Pull off the large outer leaves from the artichokes, and discard or reserve for another use. Remove and discard the spiky inner leaves. Scrape the hairy choke from each heart and cut into 1/4 inch thick slices. Set aside to use in sauce.
  • Make the Chicken and Sauce: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside.
  • Season each chicken breast half with 1/2 teaspoon of the Essence and set aside.
  • Combine 1/2 cup of the flour with 1 1/2 teaspoons of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining tablespoon Essence. Put the egg wash in a third bowl.
  • Dredge the chicken first in the flour, shaking to remove any excess, then in the egg wash, letting any excess drip off, and then in the bread crumbs.
  • Heat the oil and melt 1 tablespoon of the butter in a large skillet or saute pan over medium-high heat. Add the chicken in 2 batches and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the chicken to the prepared baking sheet and roast until cooked through, 15 to 18 minutes.
  • Meanwhile, in a large clean skillet, heat 2 tablespoons of the remaining butter over medium-high heat. Add the yellow onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and cook until soft and they give off their liquid, about 4 minutes. Add the salt and pepper and stir. Add the remaining 2 tablespoons flour, stir to incorporate, and cook until the mixture is thick, about 1 minute. Add the wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Add the chicken stock, stir well to incorporate, and simmer until the mixture is thickened, about 2 minutes. Add the cream, bring to a simmer, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. Add the sliced artichoke hearts and lemon juice and stir to incorporate. Remove from the heat and stir in the remaining tablespoon butter, the green onions, and parsley. Adjust the seasoning, to taste.
  • To serve, place 1 chicken breast in the center of each of four large plates and top each with an equal portion of the sauce. Serve immediately.

Nutrition Facts : Calories 662.6, Fat 35.2, SaturatedFat 16.4, Cholesterol 181.9, Sodium 6029.8, Carbohydrate 39.7, Fiber 9.9, Sugar 3.8, Protein 46.6

DELMONICO CHICKEN



Delmonico Chicken image

Make and share this Delmonico Chicken recipe from Food.com.

Provided by Karyl Lee

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
2 tablespoons butter
1 tablespoon Dijon mustard
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cider vinegar
1 cup toasted breadcrumbs or 1 cup untoasted slivered almonds

Steps:

  • Place washed chicken breasts on foil on roasting pan.
  • Broil at 400 F for 10 minutes, turning once.
  • During the broil, mix the butter, mustard, paprika, garlic and vinegar into a paste.
  • Turn the chicken back to skin side up and slather with the butter paste.
  • If desired coat with bread crumbs, I prefer the almonds.
  • Turn down oven to 325 degrees F.
  • Cook until juices run clear, if crust begins to brown too much, cover lightly with foil tent.
  • Let rest briefly and serve.

CHICKEN DELMONICO



Chicken Delmonico image

Provided by Emeril Lagasse : Cooking Channel

Categories     main-dish

Yield 4 servings

Number Of Ingredients 25

4 6-ounce skinless chicken breasts, each breast cut into four equal strips
Essence, recipe follows
1 cup plus 2 tablespoons flour
2 cups fine dried bread crumbs
2 eggs beaten with 2 tablespoons milk
6 tablespoons butter
1/2 cup minced onions
Salt and black pepper
4 cups sliced assorted Exotic mushrooms, such as shiitake, oyster, chanterelle or black trumpet
4 fresh artichoke hearts, blanched until tender
Juice of two lemons
2 tablespoons chopped garlic
1 1/2 cups heavy cream
2 tablespoons finely chopped fresh parsley
16 large leaves of fresh spinach
3 tablespoons olive oil
1 recipe of Cheesy Bacon Grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the fryer. Season the chicken with Essence. Season 1 cup of the flour and bread crumbs with Essence. Dip each strip of chicken in the flour. Dip each strip in the egg wash, letting the excess drip off. Dredge the strips in the bread crumbs, coating each strip completely. In a large saute pan, over medium heat, melt two tablespoons of the butter. Pan-fry the chicken in batches (using another 2 tablespoons of butter) until golden brown on each side, about 2 to 3 minutes on each side. Remove the chicken from the pan and place on a paper-lined plate. Season the chicken with Essence. Using a paper towel, wipe the saute pan clean. Melt the remaining butter in the saute pan. Stir in the remaining flour and cook for 1 minute. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the artichokes, lemon juice and garlic and continue to saute for 2 minutes. Season with salt and pepper. Stir in the heavy cream and bring the liquid to a simmer. Cook the mixture until the cream thickens and the sauce coats the back of a spoon, about 3 to 5 minutes. Remove the sauce from the heat and stir in the parsley. reseason if needed. Fry the spinach leaves in the hot oil for about 30 seconds. Remove the spinach from the oil and drain on a paper-lined plate. Season the spinach with salt and pepper. To serve, spoon the grits in the center of each plate. Lay four strips of chicken on top of each plate of grits. Spoon the mushroom and artichoke sauce over the chicken. Garnish with fried spinach
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

DELMONICO CHICKEN



Delmonico Chicken image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 9

1 pkg (8 oz.) cooked wide egg noodles
6 Tbsp butter
3 Tbsp flour
3/4 tsp salt
3/4 tsp dry mustard
3 1/2 cups grated American cheese, divided
3 cups milk
lb 5 to 6 sliced meat of cooked chicken
Paprika

Steps:

  • While the noodles are cooking, melt the butter and blend in the dry ingredients except the paprika. Add the cheese (reserving a 1/2 cup) and milk. Cook until well thickened.
  • In a buttered baking dish arrange layers of noodles, chicken, and cheese sauce, ending with a layer of cheese sauce. Sprinkle with the reserved grated cheese and paprika.
  • Brown in a hot oven, 450 degrees F for about 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DELMONICO DEVILED CHICKEN



Delmonico Deviled Chicken image

Make and share this Delmonico Deviled Chicken recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs chicken, cut up
salt and pepper
4 tablespoons butter
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon paprika
3/4 cup breadcrumbs

Steps:

  • Season chicken liberally with salt and pepper.
  • Broil 6-8 inches from heat for 5-7 minutes per side, until skin is browned.
  • Remove from broiler and reduce oven to 350.
  • In a small bowl, blend butter, mustard, vinegar, paprika and 1/2 teaspoon salt.
  • Place chicken, skin side up in a large baking dish.
  • Brush with seasoned butter. Sprinkle bread crumbs over chicken.
  • Bake 15-20 minutes, until cating is browned and chicken is tender.

Nutrition Facts : Calories 628.4, Fat 43.8, SaturatedFat 16.5, Cholesterol 185.8, Sodium 389, Carbohydrate 14.8, Fiber 1.1, Sugar 1.3, Protein 41.4

DELMONICO POTATOES



Delmonico Potatoes image

This is a cheesy-sour cream sauce and grated potato casserole.

Provided by MARBALET

Categories     Side Dish     Potato Side Dish Recipes

Time 13h45m

Yield 7

Number Of Ingredients 9

5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
2 tablespoons minced onion
⅜ cup butter
1 (16 ounce) container sour cream
1 ½ cups milk
1 cup shredded processed cheese

Steps:

  • Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
  • Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
  • Bake the casserole for one hour.

Nutrition Facts : Calories 531.4 calories, Carbohydrate 53.4 g, Cholesterol 76 mg, Fat 29.9 g, Fiber 5.9 g, Protein 13.9 g, SaturatedFat 18.9 g, Sodium 1092.6 mg, Sugar 6.5 g

MA'S DELMONICO POTATOES



Ma's Delmonico Potatoes image

This is my Mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.

Provided by davianng

Categories     Potato

Time 1h30m

Yield 4 quarts, 24 serving(s)

Number Of Ingredients 10

10 lbs potatoes, boiled, peeled and cubed
6 tablespoons butter
6 tablespoons flour
3 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon cayenne
1/2 teaspoon pepper
1 teaspoon paprika
6 cups milk
10 ounces Cracker Barrel sharp cheddar cheese (red package)

Steps:

  • Place potatoes in a greased 4 quart casserole.
  • Shred cheese.
  • Melt butter in saucepan.
  • Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
  • Cook, stirring with whisk constantly, until bubbly.
  • Add milk and continue stirring until mixture starts to become thick.
  • Begin adding shredded cheese by the handful, stirring all the while.
  • Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
  • Pour cheese sauce over potatoes.
  • Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.

THE DELMONICO COCKTAIL



The Delmonico Cocktail image

A blast from the past, this one was the house cocktail at NYC's Delmonico restaurant. It combines gin and cognac, sweet and dry vermouths, and bitters in a way that's boozy -- but excellent.

Provided by Lorem Ipsum

Categories     Drinks Recipes     Cocktail Recipes     Gin Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 7

ice
¾ fluid ounce gin
½ fluid ounce cognac
½ fluid ounce dry vermouth
½ fluid ounce sweet vermouth
2 dashes aromatic bitters (such as Angostura®)
1 twist orange peel

Steps:

  • Fill a cocktail shaker with ice. Pour in gin, cognac, dry vermouth, and sweet vermouth. Add bitters. Cover and shake until the outside of shaker has frosted. Strain into a martini glass and garnish with a twist of orange peel.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 5.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 10.7 mg, Sugar 2.2 g

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From cookingchanneltv.com


DELMONICOS RESTAURANT RECIPES - FOOD NEWS
Delmonico’s set the standard for gourmet food with its signature recipes, which continue in popularity today and include Eggs Benedict, Lobster a la Newberg, Manhattan clam chowder, Delmonico Potatoes, Delmonico Steak, quite likely, Chicken a la Keene. In its own refinements and presentation, Delmonico’s helped popularize Baked Alaska in 1876.
From foodnewsnews.com


CHICKEN DELMONICO | RECIPE | FOOD NETWORK RECIPES, RECIPES, FOOD
Apr 14, 2016 - Get Chicken Delmonico Recipe from Food Network. Apr 14, 2016 - Get Chicken Delmonico Recipe from Food Network. Apr 14, 2016 - Get Chicken Delmonico Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


DELMONICO'S SYRACUSE RECIPES ALL YOU NEED IS FOOD
Remove the chicken from the skillet and keep warm. Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes. Stir in cooked pasta.
From stevehacks.com


WHAT IS DELMONICO STEAK? - STEAK REVOLUTION
Origins Of The Delmonico Steak. As the story goes, the Delmonico steak began its journey at the popular eatery of the same name. Delmonico restaurant in New York City was one of the first establishments to give diners a choice of items from a menu (until Delmonico’s opened in 1837, restaurants decided what guests would eat).. Restaurants did not have “menus,” only …
From steakrevolution.com


CHICKEN DELMONICO - RECIPE | COOKS.COM
Place chicken in greased baking dish. Salt and pepper. Place in oven and boil 8 minutes with skin up. Mix 4 tablespoons of butter, 1 teaspoon mustard, 1/2 …
From cooks.com


CHICKEN DELMONICO | RECIPE | FOOD NETWORK RECIPES, RECIPES, FOOD
Nov 16, 2012 - Get Chicken Delmonico Recipe from Food Network
From pinterest.com


DELMONICO POTATOES - PLAIN CHICKEN
Jul 16, 2017 - Delmonico Potatoes - Frozen hash brown potatoes, milk, heavy cream, dry mustard, salt, cheddar cheese. A new family favorite! Jul 16, 2017 - Delmonico Potatoes - Frozen hash brown potatoes, milk, heavy cream, dry mustard, salt, cheddar cheese. A new family favorite! Pinterest . Today. Explore. When autocomplete results are available use up and down …
From pinterest.ca


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