Cincinnati Chili
The cold season is the perfect time to cook a chili and why not a different recipe like this Cincinnati Chili.
The cold season is the perfect time to cook a chili and why not a different recipe like this Cincinnati Chili.
This recipe is an adaptation of my Curry Chicken recipe from my cookbook ” Les Grands Classiques de la Cuisine d’ici, which is also delicious cooked in the Instant Pot pressure cooker.
This pâté is delicious served on slices of baguette bread accompanied by pickles. It can be prepared in advance and frozen.
These mushrooms can be served as a first course our as an accompaniment. They can be prepared in advance and refrigerated for 4 days.
This tasty black eye pea salad can be prepared ahead of time and can be refrigerated for 5 days.
This salad can be served as an entrée or accompaniment. It can be stored for 5 days in the refrigerator.
Chicken à la Kiev is prepared with chicken breasts stuffed with butter ( in Russia) or garlic butter ( in America), breaded and fried.
These deer steaks are topped with a green peppercorn butter and a red wine sauce with mushrooms.
This chicken is deeply flavoured with the spices as it marinate with all the ingredients for 24 hours before cooking.
Cooking with Micheline © 2025
