Tag: Florentine

Five Layer Chicken Florentine

Paul De Lancey

Italian Entree FIVE LAYER CHICKEN FLORENTINE INGREDIENTS FIRST LAYER – BOTTOM SAUCE 1 10.75-ounce can of cream of celery½ cup mayonnaise¾ cup grated sharp cheddar cheese1 tablespoon lemon juice⅛ teaspoon salt (⅛ teaspoon more in […]

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Tuna Stuffed Eggs Started the Renaissance

Paul De Lancey

Italian Appetizer TUNA STUFFED EGGS (Uova Ripiene di Tonno) INGREDIENTS 4 eggs 2 tablespoons mayonnaise 1 4-ounce can tuna, drained 1 teaspoon capers, drained ⅛ teaspoon pepper ¼ teaspoon salt 1 teaspoon lemon juice 4 […]

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