By Isabelle Côté
-Recettes incontournables de crèmes et charlottes
-Conseils et astuces
-96 pages illustrées
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Extra info for Crèmes et charlottes
Combine the beef, breadcrumbs, egg white, remaining 1/4 cup picante sauce, and the remaining 1/4 teaspoon of salt in a large bowl. Divide the beef mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium heat then coat the pan with cooking spray. Add the patties and cook for 5 minutes on each side or until done, then remove from the heat, cover and set aside. Add the mushrooms to the pan and sauté for 2 minutes or until browned. Add the reserved broth mixture to the pan then bring to a boil and cook for 3 minutes or until slightly thick, stirring constantly.
While the chops stand, bring 1/2 cup of balsamic vinegar and the remaining 2 teaspoons of 57 garlic to a boil in a small saucepan. Reduce the heat and let simmer, uncovered, for 5 minutes or until the liquid is reduced to 1/4 cup. Stir in the remaining 1/4 teaspoon of salt and pepper then set aside and keep warm. Place the lamb chops on the grill rack then cover and grill for 4 minutes on each sides or until the desired degree of doneness is reached. Place the lamb chops on each of 4 plates then drizzle with the vinegar mixture.
Spoon the dough evenly into 8 mounds on a baking sheet coated with cooking spray. Lightly coat the tops of the biscuits with cooking spray, and sprinkle with the finely shredded Parmesan cheese. Bake at 425F for 10 to 12 minutes or until golden. 5g Cholesterol 15mg Sodium 259mg 47 Buttermilk Cornmeal Sticks These cornsticks are the perfect accompaniment to a vegetable plate or helping of soup. If you don't have cornstick pans, bake the batter in regular-size muffin cups coated with cooking spray.