Search Results (3,809 found)
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Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
Ingredients:
vegetable oil, onions, ginger, bay leaf, potatoes, peas, tomato puree, garam masala, paprika, sugar, salt, cilantro
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Dried navy beans are the base for this hearty homemade soup. Onions and celery are sauteed with bacon and added to the chicken bouillon broth, spiced with cloves and bay leaf.
Dried navy beans are the base for this hearty homemade soup. Onions and celery are sauteed with bacon and added to the chicken bouillon broth, spiced with cloves and bay leaf.
Ingredients:
navy beans, water, bacon, onions, celery, chicken bouillon, bay leaf, salt, black pepper, cloves, tomatoes
cooking.nytimes.com
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets The salad is adapted from a recipe by the cookbook author Clifford Wright.
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets The salad is adapted from a recipe by the cookbook author Clifford Wright.
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Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
cooking.nytimes.com
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Get Ham, Bean and Bacon Soup with Sauerkraut Recipe from Food Network
Get Ham, Bean and Bacon Soup with Sauerkraut Recipe from Food Network
Ingredients:
smoky bacon, ham steak, butter, cloves, onions, potatoes, carrot, bay leaf, chicken stock, sauerkraut, kidney beans
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Get Clams with Fennel Broth Recipe from Food Network
Get Clams with Fennel Broth Recipe from Food Network
Ingredients:
butter, celery, fennel, leeks, shallots, garlic, thyme, bay leaf, white wine, clam juice, creme fraiche, clams
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I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant.
Ingredients:
butter, shallot, garlic, mushrooms, beef broth, red wine, worcestershire sauce, bay leaf, thyme, cornstarch, water
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Get Granny's Rabbit in Liver Sauce Recipe from Food Network
Get Granny's Rabbit in Liver Sauce Recipe from Food Network
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Get Beef Stew with Bacon Recipe from Food Network
Get Beef Stew with Bacon Recipe from Food Network
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Get Shrimp al Ajillo Recipe from Food Network
Get Shrimp al Ajillo Recipe from Food Network
Ingredients:
olive oil, cloves, bay leaf, chile pepper, shrimp, salt, black pepper, dry white wine, lemon, parsley