Search Results (430 found)
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Turkey ham is slowly cooked with potatoes, carrots, and pearl onion in this comforting, one-pot meal.
Turkey ham is slowly cooked with potatoes, carrots, and pearl onion in this comforting, one-pot meal.
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Get Maple-and-Balsamic-Glazed Lamb Chops with Mint, Toasted Almonds and Feta Couscous Recipe from Food Network
Get Maple-and-Balsamic-Glazed Lamb Chops with Mint, Toasted Almonds and Feta Couscous Recipe from Food Network
Ingredients:
lamb, spring onions, almonds, couscous, feta cheese, maple syrup, balsamic vinegar, butter
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
Ingredients:
venison, red wine, olive oil, salt, allspice, pickled garlic, red onions, beluga lentils, pearl onions, carrots
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Get Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe from Food Network
Get Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe from Food Network
Ingredients:
water, curry powder, salt, black pepper, couscous, olive oil, greek yogurt, mint, cumin, english cucumber, lemon juice, cilantro, parsley, garlic, paprika, cayenne, beef, red onion, milk, ginger, pepper
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Get Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette Recipe from Food Network
Get Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette Recipe from Food Network
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Get Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus Recipe from Food Network
Get Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus Recipe from Food Network
Ingredients:
lamb, olive oil, rosemary, cloves, squash, butter, honey, spice rub, lemon juice, lemon, asparagus, chives, vegetable stock, salt, couscous, veal, port, bay leaves, thyme, black peppercorns, coriander seeds, cumin seeds, fennel seeds, turmeric, black pepper, cinnamon, paprika, cardamom
www.delish.com
These are the prettiest peppers you'll ever make.
These are the prettiest peppers you'll ever make.
Ingredients:
bell peppers, olive oil, chicken breast, oregano, chicken broth, couscous, red onion, garlic, plus, zucchini, cherry tomatoes, olives, dill
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Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
Get Rack of Lamb with Spring Potato and Cheese Gateau, English Pea Fricassee Recipe from Food Network
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Get Fresh Broccoli Salad Recipe from Food Network
Get Fresh Broccoli Salad Recipe from Food Network
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This is a dry soup mix packed with split peas, pearl parley, lentils, onion flakes, rice and alphabet macaroni. Just add tomato paste, diced tomato, ground beef, and garlic for a rich and flavorful soup. Makes a wonderful gift.
This is a dry soup mix packed with split peas, pearl parley, lentils, onion flakes, rice and alphabet macaroni. Just add tomato paste, diced tomato, ground beef, and garlic for a rich and flavorful soup. Makes a wonderful gift.
Ingredients:
split peas, beef bouillon, pearl barley, lentils, onion, italian seasoning, white rice, bay leaves, pasta
www.delish.com
The barley-and-wild-mushroom risotto is the star of this dish, with the beef playing a supporting role.
The barley-and-wild-mushroom risotto is the star of this dish, with the beef playing a supporting role.
Ingredients:
vegetable broth, pearl barley, olive oil, onion, garlic, mushrooms, bay leaf, thyme, oregano, parmigiano reggiano, red wine, corn syrup, filets, herbs, salt, pepper, vegetables
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.