Search Results (1,211 found)
www.delish.com
David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
Ingredients:
lamb stew, chicken stock, onion, black pepper, garlic, ginger, saffron threads, prunes, honey, cinnamon, parsley leaves, orange flower water, almonds
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
parsnips, yukon gold, shallots, olive oil, chicken, red wine vinegar, dijon mustard, mixed herbs, lettuce, arugula
www.chowhound.com
A rich spicy turkey meatloaf recipe.
A rich spicy turkey meatloaf recipe.
Ingredients:
bacon fat, onion, cloves, breadcrumbs, sage, italian parsley, thyme, dijon mustard, milk, eggs, ketchup, worcestershire sauce, red wine vinegar, black pepper, salt, turkey
www.foodnetwork.com
Get Creamy Lobster Linguine Recipe from Food Network
Get Creamy Lobster Linguine Recipe from Food Network
Ingredients:
olive oil, bacon, shallots, cloves, red pepper flakes, salt, tomato puree, cream, linguine, parmesan, baby arugula, basil leaves, tarragon, peas, lobsters
cooking.nytimes.com
So you cooked some lobster and that was great You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock This is as it should be, always
So you cooked some lobster and that was great You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock This is as it should be, always
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
Ingredients:
calamari, green onions, cloves, shrimp, crabmeat, lemon juice, butter, cream cheese, milk, parmesan cheese, black pepper, romano cheese, linguine
cooking.nytimes.com
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
Ingredients:
parsnips, lardons, onion, turkey, sage, chicken broth, brussels sprouts, scallions, eggs
www.chowhound.com
A rich lobster macaroni and cheese recipe.
A rich lobster macaroni and cheese recipe.
Ingredients:
butter, red onion, garlic, flour, milk, cheddar cheese, cheese, dijon mustard, chives, cayenne pepper, lobster meat, fusilli, panko breadcrumbs, salt, black pepper
www.chowhound.com
A hot cheesy taco dip thats a favorite for everyone...
A hot cheesy taco dip thats a favorite for everyone...