Search Results (2,450 found)
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Green Eggs and Ham Recipe from Food Network
Get Green Eggs and Ham Recipe from Food Network
www.simplyrecipes.com
An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce.
An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce.
cooking.nytimes.com
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck
cooking.nytimes.com
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
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Get Mushroom Duxelle Recipe from Food Network
Get Mushroom Duxelle Recipe from Food Network
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Get Chilly Penguin Recipe from Food Network
Get Chilly Penguin Recipe from Food Network
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Get Cider-Brined Turkey with Maple-Cider Glaze Recipe from Food Network
Get Cider-Brined Turkey with Maple-Cider Glaze Recipe from Food Network
Ingredients:
apple cider, brown sugar, salt, peppercorns, cloves, bay leaves, oranges, shallots, bone, turkey, maple syrup, butter, black peppercorns
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Get Lobster of the Links Napa Cabbage Wraps Recipe from Food Network
Get Lobster of the Links Napa Cabbage Wraps Recipe from Food Network
Ingredients:
butter, lobster tails, shallots, shiitake mushrooms, crabmeat, scallions, avocado, napa cabbage, milk, onion, bay leaf, cloves, nutmeg, cornstarch, parmesan, cognac, dill
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Whenever we think of tarragon and eggs, we think of Bearnaise sauce, and this recipe takes you through the process wonderfully. You 'll need a double boiler and a bit of patience, but the rewards will be delicious. Perfect over fresh asparagus or eggs Benedict.
Whenever we think of tarragon and eggs, we think of Bearnaise sauce, and this recipe takes you through the process wonderfully. You 'll need a double boiler and a bit of patience, but the rewards will be delicious. Perfect over fresh asparagus or eggs Benedict.
Ingredients:
tarragon, red wine vinegar, shallots, egg yolks, water, lemon, salt, cayenne pepper, butter
www.allrecipes.com
Simple preparation with an exotic taste. Grilled pork tenderloin served with a sauce made with shallots, garlic, honey, grapes, and ginger.
Simple preparation with an exotic taste. Grilled pork tenderloin served with a sauce made with shallots, garlic, honey, grapes, and ginger.