Search Results (23,285 found)
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A filling veggie version of the classic.
A filling veggie version of the classic.
www.allrecipes.com
I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....
I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....
Ingredients:
cedar, pineapple juice, soy sauce, white vinegar, lemon juice, olive oil, honey, brown sugar, black pepper, cayenne pepper, paprika, garlic powder, salmon, salt and pepper
www.chowhound.com
With white barbecue sauce.
With white barbecue sauce.
www.delish.com
It has brussels sprouts so it's healthy right?
It has brussels sprouts so it's healthy right?
Ingredients:
brussels sprouts, olive oil, fusilli, butter, flour, milk, white cheddar, fontina, parmesan, panko breadcrumbs
cooking.nytimes.com
Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting âFreedom From Wantâ gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nationâs most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
Massachusetts is the birthplace of the iconic Thanksgiving tableau, the home to Norman Rockwell, whose 1943 painting âFreedom From Wantâ gives Americans its most enduring vision of the holiday table It is also home to one of the largest Portuguese-American communities in the United States and the source of one of the nationâs most flavorful hyphenated cuisines Matthew Jennings, the chef and an owner of the forthcoming Townsman restaurant in Boston, pays homage to that cooking with a New Bedford-style Thanksgiving dressing made with local Massachusetts quahog clams and the Portuguese sausage known as chouriço
Ingredients:
country bread, sausage casing, garlic, white onion, celery, thyme, sage, butter, mustard, parsley, quahog
www.allrecipes.com
Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
Ingredients:
pork, cloves, mushrooms, parsley, thyme, olive oil, dry white wine, chicken broth, cornstarch, water
www.delish.com
Serve this fruit-filled chutney with grilled meats, atop goat cheese, or alongside hard, aged cheeses.
Serve this fruit-filled chutney with grilled meats, atop goat cheese, or alongside hard, aged cheeses.
www.foodnetwork.com
Get Cabbage Salad Recipe from Food Network
Get Cabbage Salad Recipe from Food Network
www.foodnetwork.com
Get Spicy Pickled Okra and Green Beans Recipe from Food Network
Get Spicy Pickled Okra and Green Beans Recipe from Food Network
Ingredients:
green beans, okra, dill, garlic, coriander seeds, white vinegar, sugar, red pepper flakes, cayenne, smoked paprika
cooking.nytimes.com
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
www.foodnetwork.com
Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
Ingredients:
sugar, salt, chicken, cornstarch, vegetable oil, mayonnaise, apple cider vinegar, horseradish, dijon mustard, black pepper
www.allrecipes.com
Potatoes, hard-boiled eggs, and bacon are folded together with a creamy, mayonnaise-based dressing in this tried and true side dish.
Potatoes, hard-boiled eggs, and bacon are folded together with a creamy, mayonnaise-based dressing in this tried and true side dish.
Ingredients:
potatoes, bacon, onion, celery, eggs, mayonnaise, milk, sour cream, white vinegar, salt, black pepper