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EMERILIZED CHICKEN CORDON BLEU From Emeril's TV Dinners by Emeril Lagasse
Pan Seared Beef Tenderloin with Red Wine Daikon Sauce from Chef Koji Terano of Sushi-Ko Washington, D.C.
BEEF & GUINNESS STEW from Chef Darina Allen - Ballymaloe Cooking School at Shanagarry, in County Cork, Ireland
Garlic and Fresh Oregano Marinated Chicken from Chef Bobby Flay
ROASTED CHICKEN WITH GARLIC, LEMON & PARSLEY from Chef Gordon Hamersley - H A M E R S L E Y ' S B I S T R O Boston, Massachusetts
Provençal-Braised Beef with Orange and Black Olives from Chef Jody Adams / Rialto 1 Bennett Street Cambridge MA
OLD-FASHIONED CHOCOLATE PUDDING From Emeril's TV Dinners by Emeril Lagasse
Tortellone in Brodo from Chef Richard Corbo of Mecca – San Francisco, CA
Beef Fajitas with Refried Beans from Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Grilled Flatbread with Caramelized Onions from Chef Bobby Flay
Tomato Eggplant Gratin from Chef Jody Denton, Merenda Restaurant and Wine Bar-Bend
Bing Cherry and White Chocolate Phyllo Napoleon from HEDY GOLDSMITH NEMO - Miami Beach, Florida
SKILLET CORN BREAD From Emeril's TV Dinners by Emeril Lagasse
Chilled Green Bean Salad from Chef Josh Eden of Shorty’s.32 – New York, NY
Rice Crispy, Peanut Ice Cream, Chocolate Leaves, Condensed Milk Cappuccino from JEAN-FRANÇOIS BONNET ATELIER--New York, NY
Oven Roasted Shrimp with Toasted Garlic & Red Chile Oil from Chef Bobby Flay
Crème Brûlée from DAVID CARMICHAEL OCEANA-New York, NY
Warm Chocolate Cake with Orange Ice Cream from Chef Jody Denton, Merenda Restaurant and Wine Bar-Bend
Salad of New Potatoes and Roasted Walnuts with Warm Bacon Vinaigrette From Emeril's TV Dinners by Emeril Lagasse
GRILLED MUSHROOM AND GARLIC SANDWICH ON COUNTRY BREAD from Chef Gordon Hamersley - H A M E R S L E Y ' S B I S T R O Boston, Massachusetts
Vegetable Soup from Chef Ann Cooper formerly of the Ross School – East Hampton, NY
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