Search Results (23,863 found)
www.foodnetwork.com
Get Oxtails Recipe from Food Network
Get Oxtails Recipe from Food Network
Ingredients:
onion, garlic, ginger, thyme leaves, habanero pepper, black pepper, brown sugar, salt, allspice, cayenne pepper, lima beans, oxtails, vegetable oil, yellow onion, carrot, sauce, soy sauce, tomato sauce, butter, flour, bell pepper, scallion
www.foodnetwork.com
Get Dal Recipe from Food Network
Get Dal Recipe from Food Network
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
Ingredients:
chicken stock, butter, leek white, salt, black pepper, arborio rice, dry white wine, corn kernels, parmesan cheese, heavy cream, chives, corn cobs, onion, carrot, celery rib, green, cloves, black peppercorns
cooking.nytimes.com
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Ingredients:
foie gras, yukon gold, celery, carrots, leeks, white turnips, chicken stock, red wine, ginger, truffle, chives
www.delish.com
Many cultures consider chicken soup to be a panacea for many illnesses or conditions, from a cold to a case of the "blues."
Many cultures consider chicken soup to be a panacea for many illnesses or conditions, from a cold to a case of the "blues."
Ingredients:
cocktails, alcohol, soups, chocolate, chicken stock, scallions, star anise, gingerroot, peppercorns, fish, chicken, seafood
www.allrecipes.com
These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.
These refreshing lettuce shrimp wraps are simple to prepare and are great as an appetizer or alone as a meal.
Ingredients:
iceberg lettuce, olive oil, onion, garlic, shrimp, zucchini, water chestnuts, soy sauce, ginger, chinese chili, wasabi, almonds
www.foodnetwork.com
Get Take-to-School Taco Bar Recipe from Food Network
Get Take-to-School Taco Bar Recipe from Food Network
Ingredients:
roast beef, flour tortillas, cheddar, guacamole, salsa, sour cream, tomatoes, red onion, olive oil, cilantro leaves, avocado, lime halved, salt
www.foodnetwork.com
Get My Big Fat Gypsy Trifle Recipe from Food Network
Get My Big Fat Gypsy Trifle Recipe from Food Network
Ingredients:
butter, liqueur, strawberries, amaretti cookies, seeds, powdered sugar, heavy cream, white chocolate
www.foodnetwork.com
Get Western Omelette Recipe from Food Network
Get Western Omelette Recipe from Food Network
www.allrecipes.com
This moist spice cake is made with buttermilk and frosted with a caramel icing. It makes one frosted 9-inch layer cake or about 15 cupcakes.
This moist spice cake is made with buttermilk and frosted with a caramel icing. It makes one frosted 9-inch layer cake or about 15 cupcakes.
Ingredients:
eggs, butter, sugar, buttermilk, vanilla, flour, baking powder, baking soda, nutmeg, salt, brown sugar, cream, confectioners sugar
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
Ingredients:
shucked oysters, stale bread, parmesan, butter, bacon, celery, onion, chicken stock, oregano, thyme, sage, coriander
www.chowhound.com
Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
Ingredients:
bones, salt plus, white pepper, pernod, butter, shallots, smoked salmon, lemon, lemon juice, egg yolks