Search Results (31,929 found)
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Get Weeknight Two-Bean Chili Recipe from Food Network
Get Weeknight Two-Bean Chili Recipe from Food Network
Ingredients:
vegetable oil, jalapeno, red onion, red wine vinegar, garlic, chicken broth, tomatoes, chili powder, cinnamon, beans, cilantro, brown rice, sharp cheddar
www.allrecipes.com
Pork pot roast is cooked with garlic and red wine in a slow cooker for a melt-in-your-mouth main dish for cold winter evenings.
Pork pot roast is cooked with garlic and red wine in a slow cooker for a melt-in-your-mouth main dish for cold winter evenings.
Ingredients:
onion, garlic, water, chicken bouillon, pork roast, olive oil, potatoes, baby carrots, butter, bay leaves, sugar, salt, black pepper, port wine
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Get Blackened Mixed Grill Salads Recipe from Food Network
Get Blackened Mixed Grill Salads Recipe from Food Network
Ingredients:
salmon, chicken breast, canola oil, salad, cucumber, red pepper, lemon, salt, paprika, thyme, black pepper, garlic powder, cayenne pepper, white pepper
www.delish.com
A touch of ginger adds a surprising, yet subtle balance to the creamy tang of goat cheese and the briny sweetness of shrimp in this lovely risotto dish.
A touch of ginger adds a surprising, yet subtle balance to the creamy tang of goat cheese and the briny sweetness of shrimp in this lovely risotto dish.
Ingredients:
chicken stock, shrimp, butter, olive oil, garlic, onion, arborio rice, dry white wine, basil leaves, goat cheese, parmesan cheese, ginger, lemon
www.delish.com
Guy Fieri likes to put his own spin on tradition, giving this otherwise classic holiday dish an Italian twist.
Guy Fieri likes to put his own spin on tradition, giving this otherwise classic holiday dish an Italian twist.
Ingredients:
pepperoni, yellow onions, pepperoncini, red bell pepper, celery, garlic, tomatoes, bread, parsley, green onions, eggs, pepper, paprika, chicken stock, parmesan cheese
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Get French Potato Salad Recipe from Food Network
Get French Potato Salad Recipe from Food Network
Ingredients:
potatoes, dry white wine, chicken stock, champagne vinegar, dijon mustard, salt, black pepper, olive oil, scallions, dill, parsley, basil leaves
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
breakfast sausage, fennel bulb, carrot, celery, leek white, onion, cloves, fennel seeds, eggs, chicken broth, french bread, golden raisins, thyme, sage
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Get Tex-Mex Green Bean Casserole Recipe from Food Network
Get Tex-Mex Green Bean Casserole Recipe from Food Network
Ingredients:
green beans, butter, chile peppers, onion, cloves, flour, half and half, chicken broth, jack cheese, tortilla chips, ancho chile, cotija cheese
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Get Osso Buco Recipe from Food Network
Get Osso Buco Recipe from Food Network
Ingredients:
rosemary, thyme, bay leaf, cloves, veal, vegetable oil, onion, carrot, celery, tomato paste, dry white wine, chicken stock, italian parsley, lemon
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Get Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce Recipe from Food Network
Get Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce Recipe from Food Network
Ingredients:
english peas, snow peas, bone, coriander, cumin, canola oil, cloves, tarragon, butter, leeks, white wine, chicken stock, mustard, champagne vinegar, dill
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Get Apricot and Mustard Glazed Baby Back Ribs Recipe from Food Network
Get Apricot and Mustard Glazed Baby Back Ribs Recipe from Food Network
Ingredients:
chili powder, smoked paprika, cumin, ribs, vegetable oil, yellow onions, cloves, fresno chiles, apple cider vinegar, yellow mustard, preserves, chicken stock
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
Ingredients:
quail, white rice, smoked sausage, butter, oysters, onion, green pepper, celery, garlic, corn, flour, chicken broth, oyster, bay leaves, thyme