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You don't have to feel guilty about indulging in this sweet snack.
You don't have to feel guilty about indulging in this sweet snack.
www.allrecipes.com
Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
Ingredients:
onion, garlic, olive oil, butter, mushrooms, beef broth, water, red wine, tomato paste, parmesan cheese, parsley
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
www.allrecipes.com
Leftover cooked rice, egg, milk, and basil team up to form savory rice cakes in this quick and easy recipe that takes 10 minutes to make.
Leftover cooked rice, egg, milk, and basil team up to form savory rice cakes in this quick and easy recipe that takes 10 minutes to make.
cooking.nytimes.com
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
The word “sage” is derived from the Latin word salvia, which means “safe, whole, healthy.” In ancient times, sage was viewed as a medical cure-all, at once a diuretic, an antiseptic and a tonic for digestive disorders, liver trouble and headaches; small wonder the plant maintained a premier spot in the herbal apothecary throughout the Middle Ages Of solid character and haunting flavor, sage does better with robust, earthy peasant fare rather than with more refined cuisine It pairs perfectly here with potatoes and stands up well to garlic
www.allrecipes.com
This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.
www.allrecipes.com
Sugar, corn syrup, cream, butter and vanilla are the ingredients in these traditional caramel candies.
Sugar, corn syrup, cream, butter and vanilla are the ingredients in these traditional caramel candies.
www.delish.com
This delicious recipe for an almond tart comes courtesy of Jesse James.
This delicious recipe for an almond tart comes courtesy of Jesse James.
Ingredients:
butter, flour, sugar, vanilla, almonds, heavy cream, egg, almond extract, grand marnier
cooking.nytimes.com
Sea scallops and bay scallops differ in size and sweetness They also cook a little differently I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat
Sea scallops and bay scallops differ in size and sweetness They also cook a little differently I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat
cooking.nytimes.com
Inspired by two recipes in Maida Heatter’s “Book of Great Cookies,” these crisp treats are the best peanut butter cookies I’ve ever tasted.
Inspired by two recipes in Maida Heatter’s “Book of Great Cookies,” these crisp treats are the best peanut butter cookies I’ve ever tasted.
www.allrecipes.com
Kids will love these scrumptious low-carb keto cookies; all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.
Kids will love these scrumptious low-carb keto cookies; all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.