Search Results (5,003 found)
cooking.nytimes.com
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
Ingredients:
flour, butter, vegetable shortening, salt, sugar, egg, carrot, celery, leeks, tarragon, baby green, chicken broth, heavy cream, pepper, roast chicken
www.foodnetwork.com
Get Mary Alice's Hoagie Dip Recipe from Food Network
Get Mary Alice's Hoagie Dip Recipe from Food Network
Ingredients:
onion, pepperoncini peppers, iceberg lettuce, tomato, salami, ham, prosciutto, roast turkey, provolone cheese, mayonnaise, olive oil, oregano, basil, red pepper flakes, italian bread
www.chowhound.com
A long braise and a savory rub make short ribs meltingly tender.
A long braise and a savory rub make short ribs meltingly tender.
Ingredients:
thyme leaves, garlic, olive oil, lemon, black pepper, salt, short ribs, yellow onion, fennel, celery, thyme, bay leaf, beef broth
www.allrecipes.com
Swedish meatballs made from a recipe passed down through generations is quick and easy and great with spaghetti or meatball subs.
Swedish meatballs made from a recipe passed down through generations is quick and easy and great with spaghetti or meatball subs.
www.allrecipes.com
Rye bread filled with corned beef, sauerkraut and mozzarella and fried in a skillet until hot and gooey.
Rye bread filled with corned beef, sauerkraut and mozzarella and fried in a skillet until hot and gooey.
www.chowhound.com
This Dish is soo easy to make and its the best thing in the world to eat on a snowy day :)
This Dish is soo easy to make and its the best thing in the world to eat on a snowy day :)
www.allrecipes.com
Ground beef is cooked in pizza sauce, then spooned onto buns and topped with cheese. My mom used to make these when it was going to be a busy night. Now I make them for my daughters busy nights.
Ground beef is cooked in pizza sauce, then spooned onto buns and topped with cheese. My mom used to make these when it was going to be a busy night. Now I make them for my daughters busy nights.
www.foodnetwork.com
Get Sloppy Joe Recipe from Food Network
Get Sloppy Joe Recipe from Food Network
www.allrecipes.com
Love White Castle® burgers? Make a sackful for your next party!
Love White Castle® burgers? Make a sackful for your next party!
www.allrecipes.com
My favorite burgers are 'Surprise Burgers'. The pineapple inside the burger adds a hint of sweetness, while the sauce adds some tanginess! Warning: the added sauce and pineapple makes for a mess with little ones!
My favorite burgers are 'Surprise Burgers'. The pineapple inside the burger adds a hint of sweetness, while the sauce adds some tanginess! Warning: the added sauce and pineapple makes for a mess with little ones!
www.allrecipes.com
A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence.
cooking.nytimes.com
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
Ingredients:
beef marrow, beef chuck, ginger, yellow onions, fish sauce, sugar, star anise, cloves, salt, rice, beef sirloin, yellow onion, scallions, cilantro, bean sprouts, thai basil, herb, serrano chili, lime