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Get Pine Nut Lamb Meatballs with Pasta Recipe from Food Network
Get Pine Nut Lamb Meatballs with Pasta Recipe from Food Network
Ingredients:
crusts, milk, lamb, pine nuts, currants, shallots, garlic, thyme leaves, black pepper, egg, olive oil, vegetable oil, cloves, rosemary, tomatoes, bay leaf, fettuccine, parsley
www.delish.com
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa. Make the chile-lime marinade the day before, and let the pork marinate overnight befor
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa. Make the chile-lime marinade the day before, and let the pork marinate overnight befor
Ingredients:
chipotle chile, garlic, white onion, lime juice, sherry vinegar, mexican oregano, pork tenderloin, black beans, tomatoes, cilantro, cumin
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Get Surf 'n Turf Paella Recipe from Food Network
Get Surf 'n Turf Paella Recipe from Food Network
Ingredients:
brown rice, strip steak, salt, olive oil, garlic, onion, bell pepper, plum tomatoes, wheat spaghetti, chicken broth, saffron threads, peas, shrimp, cilantro leaves, olives
cooking.nytimes.com
This recipe for étouffée, which is the French word for âsmothered,â comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La This is âpretty close to a traditional Cajun crawfish étouffée,â said Mr Knott
This recipe for étouffée, which is the French word for âsmothered,â comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La This is âpretty close to a traditional Cajun crawfish étouffée,â said Mr Knott
Ingredients:
butter, onion, poblano chile, celery, garlic, salt plus, black pepper, thyme, cayenne pepper, crawfish tails, green onions, parsley leaves, rice, salt, bay leaves
cooking.nytimes.com
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
"One of my favorite recipes in the whole book ('Jeremiah Tower Cooks') is for Montpelier butter -- it's the best version I've ever tried and incredibly versatile In 'New American Classics,' Tower wrote that this classic compound butter 'transforms hot cauliflower' and that 'on top of mashed potatoes it is so good that it should be arrested.' Here he says he hasn't changed his mind and further recommends it with hot grilled fish or steaks and, at room temperature, with cold poached salmon With typical passion, he adds that when it is spooned between slices of leftover roast pork or veal 'the slices reassembled, left for a day, and then eaten at cool room temperature, it creates a lifelong memory.'"
Ingredients:
spinach, watercress, parsley leaves, chervil, chives, tarragon, shallots, cornichons, anchovy, capers, garlic, cayenne pepper, egg yolks, butter, olive oil, white wine vinegar
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
goose, chicken stock, port, soy sauce, walnut oil, salt, crusts, garlic, grapeseed oil, italian parsley, spinach, daikon, leeks, yukon gold, soy beans
www.delish.com
These spicy bacon cheeseburgers are loaded with toppings, and will be sure to satisfy even the most serious of burger-lovers at your next barbecue.
These spicy bacon cheeseburgers are loaded with toppings, and will be sure to satisfy even the most serious of burger-lovers at your next barbecue.
Ingredients:
bacon, olive oil, lemon juice, red wine vinegar, adobo sauce, garlic, salt, chuck, black pepper, cheese, hamburger rolls, iceberg lettuce, avocado, tomato, red onion
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Get Grilled Mahi-Mahi with Black Bean Salsa Recipe from Food Network
Get Grilled Mahi-Mahi with Black Bean Salsa Recipe from Food Network
Ingredients:
soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil leaves, oregano, mahi mahi, cherry tomatoes, scallions, black beans, cilantro leaves, jalapeno
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Get Chicken Marsala Recipe from Food Network
Get Chicken Marsala Recipe from Food Network
Ingredients:
chicken breasts, salt, black pepper, flour, grapeseed oil, garlic, cremini mushrooms, oyster mushrooms, shiitake mushrooms, rosemary, marsala wine, demi glace, butter, parsley
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Get Stuffed Baby Eggplants Recipe from Food Network
Get Stuffed Baby Eggplants Recipe from Food Network
Ingredients:
olive oil, white onion, garlic, salt, san marzano, white wine, beef stock, bay leaf, black pepper, oregano, baby eggplants, sage sausage, tomato sauce, mozzarella
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Get Short Rib Ragu with Pappardelle and Pecorino Romano Recipe from Food Network
Get Short Rib Ragu with Pappardelle and Pecorino Romano Recipe from Food Network
Ingredients:
vegetable oil, short ribs, bay leaf, rosemary, thyme, parsley, carrots, celery, onion, shallots, flour, tomato paste, ruby port, red wine, garlic, beef stock, pappardelle
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Get Hot Italian Sausage Panini with Pickled Peppers Recipe from Food Network
Get Hot Italian Sausage Panini with Pickled Peppers Recipe from Food Network
Ingredients:
white vinegar, water, red pepper flakes, salt, sugar, garlic, red bell pepper, green bell pepper, onion, italian sausage, bread, olive oil, provolone, parmesan shaved