Search Results (5,040 found)
www.allrecipes.com
This bread machine recipe is a good way to use kohlrabi in a new and useful way.
This bread machine recipe is a good way to use kohlrabi in a new and useful way.
Ingredients:
kohlrabi, milk, canola oil, bread flour, whole wheat flour, brown sugar, salt, rosemary, instant yeast
www.delish.com
The combination of watercress, oranges and olives makes for a refreshing salad that's peppery, sweet and salty.
The combination of watercress, oranges and olives makes for a refreshing salad that's peppery, sweet and salty.
Ingredients:
olives, garlic, rosemary, red wine vinegar, olive oil, navel oranges, watercress, belgian endives, parsley leaves, red onion
www.delish.com
The nuttiness of the pearled barley and pine nuts contrasts with the sweet apples and pomegranate seeds in this tasty side dish.
The nuttiness of the pearled barley and pine nuts contrasts with the sweet apples and pomegranate seeds in this tasty side dish.
Ingredients:
olive oil, white wine vinegar, shallot, pearled barley, apple, pomegranate seeds, parsley
www.chowhound.com
The pork loin in this recipe is roasted with pancetta and cipollini onions, and served with a Calvados, apple cider, and cream sauce.
The pork loin in this recipe is roasted with pancetta and cipollini onions, and served with a Calvados, apple cider, and cream sauce.
Ingredients:
salt, brown sugar, thyme leaves, black pepper, pork, olive oil, cipollini onions, flour, apple cider, calvados, chicken broth, salt plus, heavy cream
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Ingredients:
rabbit, onion, celery, carrot, cane syrup, dry red wine, basil leaves, tarragon, thyme leaves, cayenne pepper, water, crab meat, butter, pepper, garlic, mustard, dry sherry, lemon juice, bread crumbs, heavy cream
www.allrecipes.com
In this easy to prepare recipe, an onion sauteed in butter and thyme is combined with white wine and beef broth. Serve in individual portions topped with a baguette slice and melted mozzarella cheese.
In this easy to prepare recipe, an onion sauteed in butter and thyme is combined with white wine and beef broth. Serve in individual portions topped with a baguette slice and melted mozzarella cheese.
Ingredients:
butter, onion, thyme, beef consomme, bay leaves, white wine, french baguette, mozzarella cheese
www.allrecipes.com
For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.
For a variation on a classic Sauce Bechamel, try chicken broth and half-and-half together with a roux of butter and flour flavored with grated onion. White pepper, thyme and cayenne give an earthy bite to the sauce.
Ingredients:
butter, onion, flour, chicken broth, half and half, salt, white pepper, thyme, cayenne pepper
www.delish.com
Recipe By: Marcia Kiesel
Recipe By: Marcia Kiesel
Ingredients:
beef chuck, vegetable oil, garlic, spanish onion, thyme, plum tomatoes, carrots, bay leaf, coriander seeds, beef stock, butter, white mushrooms, water, turnips, flour, parsley
www.foodnetwork.com
Get Jerk Chicken Recipe from Food Network
Get Jerk Chicken Recipe from Food Network
Ingredients:
nutmeg, cinnamon, coriander seeds, cloves, pimento, black peppercorns, scallions, onion, scotch bonnet, thyme leaves, garlic, white vinegar, soy sauce, sugar, chicken
cooking.nytimes.com
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.