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Get Grilled Pork Chops with Roasted Garlic Gremolata Recipe from Food Network
Get Grilled Pork Chops with Roasted Garlic Gremolata Recipe from Food Network
Ingredients:
brown sugar, salt, smoked paprika, peppercorns, sage, thyme, rosemary, bone, olive oil, garlic, parsley, lemons
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
sunflower oil, french bread, walnut, butter, olive oil, catfish, salt, black pepper, cloves, parsley, water
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Get Whole30 Sesame Chicken and Broccoli Rice Recipe from Food Network
Get Whole30 Sesame Chicken and Broccoli Rice Recipe from Food Network
Ingredients:
broccoli, olive oil, coconut, orange juice, arrowroot, sesame oil, chile, cloves, ginger, chicken breasts, scallions
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Get Chicken and Quinoa Soup Recipe from Food Network
Get Chicken and Quinoa Soup Recipe from Food Network
Ingredients:
olive oil, onion, celery, carrots, cajun, quinoa, chicken broth, broccoli florets, rotisserie chicken, sour cream
www.allrecipes.com
This economical way to make tasty crab cakes uses mashed potatoes and eggs with imitation crab, bell pepper, onion, and celery.
This economical way to make tasty crab cakes uses mashed potatoes and eggs with imitation crab, bell pepper, onion, and celery.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Inspired by a traditional Catalan dish that pairs tangy romesco sauce with a sweet Spanish green onion, this salad highlights the mildly earthy flavor of Garrotxa, a semisoft Catalan goat's-milk cheese.
Inspired by a traditional Catalan dish that pairs tangy romesco sauce with a sweet Spanish green onion, this salad highlights the mildly earthy flavor of Garrotxa, a semisoft Catalan goat's-milk cheese.
Ingredients:
red bell pepper, olive oil, almonds, crusts, garlic, plum tomatoes, sherry vinegar, leeks, chicken stock
cooking.nytimes.com
This Greek goddess dip is stunningly verdant and has a bright herby flavor The Greek strain in this dressing comes from using dill in place of watercress Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
This Greek goddess dip is stunningly verdant and has a bright herby flavor The Greek strain in this dressing comes from using dill in place of watercress Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Ingredients:
dill, mint, parsley, basil, garlic, scallions, lemon juice, olive oil, feta cheese, greek yogurt, mayonnaise
www.allrecipes.com
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Ingredients:
olive oil, yam, parsnip, baby carrots, zucchini, asparagus, red peppers, cloves, basil, salt, black pepper
www.chowhound.com
This recipe for tiny frittatas is stuffed full of caramelized onions, mushrooms, and goat cheese for a fun breakfast or elegant appetizer.
This recipe for tiny frittatas is stuffed full of caramelized onions, mushrooms, and goat cheese for a fun breakfast or elegant appetizer.
Ingredients:
olive oil, butter, yellow onion, thyme leaves, cremini mushrooms, ch vre, eggs, milk, salt plus
cooking.nytimes.com
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
Ingredients:
flour, horseradish, egg, bread crumbs, lamb, mint leaves, olive oil, lemons, sour cream, vegetable oil
cooking.nytimes.com
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
Ingredients:
olive oil, lamb, onion, poblano peppers, cilantro, garlic, chile, coriander, cumin, tomato paste, white beans