Search Results (3,248 found)
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This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
Ingredients:
bay scallops, limes, tomatoes, green onions, celery, green bell pepper, parsley, olive oil, cilantro
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I like this
I like this
Ingredients:
lamb, leek, garlic, beef broth, dill weed, salt, black pepper, potatoes, bay leaf, tomatoes
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A meaty black bean soup with sausages and chicken cooked with bay leaf, cumin and tomato paste. A splash of sherry added immediately before serving brightens the flavors.
A meaty black bean soup with sausages and chicken cooked with bay leaf, cumin and tomato paste. A splash of sherry added immediately before serving brightens the flavors.
Ingredients:
black beans, water, bone, italian sausage, bay leaves, cumin, onions, cloves, sherry, tomato paste
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Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
cooking.nytimes.com
This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus The meat itself is as tender as can be, falling to shreds with the touch of a fork Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos
This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus The meat itself is as tender as can be, falling to shreds with the touch of a fork Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos
Ingredients:
garlic, grapefruit, zest, olive oil, brown sugar, oregano, cumin, salt plus, pork, bay leaf
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Get Spaghetti With Spicy Scallop Marinara Sauce Recipe from Food Network
Get Spaghetti With Spicy Scallop Marinara Sauce Recipe from Food Network
Ingredients:
spaghetti, olive oil, cloves, red pepper flakes, san marzano, parmesan cheese, basil, bay scallops
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Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.
Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.
Ingredients:
salt, water, beef brisket, bay leaves, black peppercorns, onion, cabbage, carrots, turnip, cilantro, potatoes
www.simplyrecipes.com
Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year.
Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year.
Ingredients:
bacon, celery, yellow onion, green bell pepper, garlic, peas, bay leaf, thyme, cajun, rice
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Get Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes") Recipe from Food Network
Get Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes") Recipe from Food Network
cooking.nytimes.com
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
Ingredients:
chicken, butter, mushrooms, white onions, bay leaf, thyme, dry white wine, chicken broth, parsley
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"Chili Verde" or green chiles with pork. This is my adaptation of a recipe submitted by an ICS (International Chili Society), competition winner.
"Chili Verde" or green chiles with pork. This is my adaptation of a recipe submitted by an ICS (International Chili Society), competition winner.
Ingredients:
pork, chiles, green chilies, tomatillos, yellow onions, cloves, oregano, cumin, chicken broth, bay leaves
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Get Slow Cooker Chicken Noodle Soup Recipe from Food Network
Get Slow Cooker Chicken Noodle Soup Recipe from Food Network
Ingredients:
carrots, celery, onion, parsley, thyme, bay leaf, bone, chicken broth, egg noodles, lemon juice