Search Results (26,359 found)
www.foodnetwork.com
Get Pork Tenderloin with Chimichurri Recipe from Food Network
Get Pork Tenderloin with Chimichurri Recipe from Food Network
Ingredients:
garlic, jalapenos, red wine vinegar, parsley, oregano, limes, olive oil, salt, black peppercorns, pork tenderloins
www.delish.com
In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
www.allrecipes.com
Pork chops are stuffed with mushrooms and Swiss cheese and then simmered in wine for hours creating a gourmet meal your guests will love.
Pork chops are stuffed with mushrooms and Swiss cheese and then simmered in wine for hours creating a gourmet meal your guests will love.
Ingredients:
bone, mushrooms, swiss cheese, parsley, garlic powder, black pepper, salt, eggs, bread crumbs, vegetable oil, zinfandel
www.allrecipes.com
Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and wine sauce for for a nice weeknight dinner that practically takes care of itself.
Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and wine sauce for for a nice weeknight dinner that practically takes care of itself.
Ingredients:
pork, garlic powder, salt, eggs, flour, bread crumbs, olive oil, cream of mushroom soup, milk, white wine
www.foodnetwork.com
Get Pat's Smoked Pork Chops Recipe from Food Network
Get Pat's Smoked Pork Chops Recipe from Food Network
Ingredients:
salt, black pepper, brown sugar, thyme, onion powder, cayenne pepper, bone, apple cider, bbq sauce, buttermilk
www.allrecipes.com
These fried pork chops and first pan-fried, topped with Parmesan cheese, and baked into crispy perfection using this amazing recipe.
These fried pork chops and first pan-fried, topped with Parmesan cheese, and baked into crispy perfection using this amazing recipe.
Ingredients:
olive oil, eggs, milk, bread crumbs, garlic powder, onion powder, salt, black pepper, pork, parmesan cheese
www.simplyrecipes.com
Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
Ingredients:
rice, chicken broth, water, olive oil, pork, chicken livers, bacon, onion, celery, green bell pepper, cajun, green onions
www.chowhound.com
Blanched kale is quickly braised with onions, anchovies, and tomato paste for a punchy, flavorful vegetable side dish recipe.
Blanched kale is quickly braised with onions, anchovies, and tomato paste for a punchy, flavorful vegetable side dish recipe.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lamb, garlic, rosemary, olive oil, northern beans, onions, carrots, dry white wine, chicken, salt pork, bread crumbs, butter, parsley
www.foodnetwork.com
Get Poulet Tchoupitoulas Recipe from Food Network
Get Poulet Tchoupitoulas Recipe from Food Network
Ingredients:
butter, yellow onions, red bell pepper, salt, cayenne pepper, smoked sausage, garlic, corn kernels, eggs, heavy cream, hot pepper sauce, worcestershire sauce, crusty bread, parmigiano reggiano, essence, vegetable oil, chickens, paprika, garlic powder, black pepper, onion powder, oregano, thyme, bacon, brown sugar, shallots, water, wine vinegar, assorted greens