Search Results (7,032 found)
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Ingredients:
baby artichokes, lemon, olive oil, spring onions, celery, red bell peppers, garlic, tomatoes, water, thyme leaves, bay leaf, parsley, lemon juice
www.foodnetwork.com
Get Filet Mignon Chili Recipe from Food Network
Get Filet Mignon Chili Recipe from Food Network
Ingredients:
olive oil, yellow onions, red bell pepper, bell pepper, cloves, beef, chili powder, cumin, smoked paprika, cayenne, tomatoes, tomato paste, chicken stock, black beans, pinto beans, filet mignon, jack cheese, red onion, cilantro, lime, avocados, green onions
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Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
Get Bulgur-Stuffed Summer Vegetables Recipe from Food Network
Ingredients:
bulgur wheat, chicken broth, bell peppers, zucchini, tomatoes, olive oil, onion, crimini mushrooms, cloves, tarragon, parmesan cheese
www.allrecipes.com
Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
www.allrecipes.com
Pasta fredda, also known as "cold pasta", includes pasta tossed with tomatoes, olives, and fresh mozzarella for a light, Italian-inspired meal.
Pasta fredda, also known as "cold pasta", includes pasta tossed with tomatoes, olives, and fresh mozzarella for a light, Italian-inspired meal.
cooking.nytimes.com
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
www.allrecipes.com
This summery vegetable combo is the perfect quick side dish to prepare before you head over to the big cookout!
This summery vegetable combo is the perfect quick side dish to prepare before you head over to the big cookout!
www.allrecipes.com
Beets simmered with garlic, onion and cumin seed.
Beets simmered with garlic, onion and cumin seed.
www.allrecipes.com
Delicious and not so sweet. Good to the last bowl!!
Delicious and not so sweet. Good to the last bowl!!
Ingredients:
italian sausage, tomato sauce, tomatoes, bay leaves, italian seasoning, garlic powder, basil, oregano, spaghetti
www.allrecipes.com
This pasta salad recipe features tomatoes, cucumbers, tuna, and broccoli cole slaw mix are tossed in a dressing with mayonnaise and Italian-style salad dressing.
This pasta salad recipe features tomatoes, cucumbers, tuna, and broccoli cole slaw mix are tossed in a dressing with mayonnaise and Italian-style salad dressing.
Ingredients:
penne, mayonnaise, salad dressing, italian seasoning, garlic powder, cayenne pepper, coleslaw mix, plum tomato, cucumber, tuna, cheddar cheese, monterey jack, green onions
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
Ingredients:
flour, neutral oil, chuck, white onion, cloves, pepper, tomatoes, chile, cumin, oregano, chicken stock, corn tortillas, cheddar cheese
www.allrecipes.com
Silken tofu replaces the dairy in this creamy fresh tomato soup garnished with fresh basil.
Silken tofu replaces the dairy in this creamy fresh tomato soup garnished with fresh basil.