Search Results (12,149 found)
www.chowhound.com
This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
Ingredients:
tofu, vegetable oil, yellow onion, garlic, ginger, serrano chile, garam masala, salt plus, coriander, cumin, spinach, heavy cream, water, yogurt
www.foodnetwork.com
Get Brown Sugar Skirt Steak Recipe from Food Network
Get Brown Sugar Skirt Steak Recipe from Food Network
www.foodnetwork.com
Get Smoked Turkey Leg and Green Bean Salad Recipe from Food Network
Get Smoked Turkey Leg and Green Bean Salad Recipe from Food Network
Ingredients:
string beans, butter, vegetable oil, red onion, cloves, red bell pepper, tomatoes, meat, lemon juice, pine nuts
www.allrecipes.com
These rich little bites will fill you up fast, with cream cheese and crab and flaky, store-bought phyllo cups.
These rich little bites will fill you up fast, with cream cheese and crab and flaky, store-bought phyllo cups.
www.allrecipes.com
Leeks add a mild oniony flavor to these terrific mashed potatoes.
Leeks add a mild oniony flavor to these terrific mashed potatoes.
www.foodnetwork.com
Get Chili Con Carne Recipe from Food Network
Get Chili Con Carne Recipe from Food Network
Ingredients:
beef stew, stew meat, salt, corn oil, spanish onions, cloves, chili powder, cumin, oregano, tomatoes, chicken broth, pinto beans
cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
Ingredients:
olive oil, yellow onion, parsnip, water, carrot, vegetable broth, salt, black pepper, chives
www.chowhound.com
This Atholl Brose Cocktail recipe consist of blended Scotch whiskey, honey syrup, cold-process coffee concentrate, oat-infused milk and grated nutmeg.
This Atholl Brose Cocktail recipe consist of blended Scotch whiskey, honey syrup, cold-process coffee concentrate, oat-infused milk and grated nutmeg.
www.allrecipes.com
This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
Ingredients:
corn tortillas, chile peppers, tomatoes, onion, garlic, oregano, water, chicken bouillon, parsley, avocado, cotija cheese, fresca
cooking.nytimes.com
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt But once the mixture is chilled, the flavors are masked and dulled so it will taste just right
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt But once the mixture is chilled, the flavors are masked and dulled so it will taste just right
cooking.nytimes.com
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.