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Get Blueberry Almond Breakfast Tart Recipe from Food Network
Get Blueberry Almond Breakfast Tart Recipe from Food Network
Ingredients:
sugar, blueberries, lemon, egg yolks, cornstarch, butter, flour, almonds, egg yolk, almond extract, currant jelly
www.allrecipes.com
Start the morning off right by eating these egg salad English muffins with a spicy kick!
Start the morning off right by eating these egg salad English muffins with a spicy kick!
Ingredients:
eggs, mayonnaise, mustard, honey, horseradish, cayenne pepper, hot pepper sauce, english muffins, bacon, cheese, green onion
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Get Pumpkin Pie Recipe from Food Network
Get Pumpkin Pie Recipe from Food Network
Ingredients:
gingersnap cookies, brown sugar, ginger, butter, pumpkin puree, half and half, nutmeg, salt, eggs, egg yolk, pumpkin
www.chowhound.com
A sweet-tart winter pie packed with cranberries and pears.
A sweet-tart winter pie packed with cranberries and pears.
Ingredients:
cranberries, bosc pears, sugar, vanilla bean, cloves, corn syrup, orange, egg yolk, milk, pie dough
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Get Chicken Shepherd's Pie Recipe from Food Network
Get Chicken Shepherd's Pie Recipe from Food Network
Ingredients:
yukon gold, butter, onion, flour, tomatoes, chicken broth, rotisserie chicken, spinach, cheddar cheese, egg yolk
www.chowhound.com
A recipe for chocolate cookies filled with a creamy peppermint-candy-studded buttercream filling.
A recipe for chocolate cookies filled with a creamy peppermint-candy-studded buttercream filling.
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Get Caesar Salad Recipe from Food Network
Get Caesar Salad Recipe from Food Network
Ingredients:
romaine lettuce, egg yolk, cloves, dijon mustard, salt, lemon juice, olive oil, parmesan cheese, croutons
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Get Potato-Bacon Torte Recipe from Food Network
Get Potato-Bacon Torte Recipe from Food Network
Ingredients:
bacon, thyme, heavy cream, pie crusts, potatoes, gruyere cheese, egg yolk, butter, flour, salt, water
cooking.nytimes.com
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream Add the mussels and perhaps a grind of pepper
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream Add the mussels and perhaps a grind of pepper
Ingredients:
mussels, shallots, white onions, parsley, sauvignon blanc, butter, bay leaf, thyme, heavy cream, egg yolk
cooking.nytimes.com
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
Ingredients:
egg yolk, mustard, white wine vinegar, paprika, vegetable oil, horseradish, garlic, scallions, celery, parsley, ketchup
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
Ingredients:
garlic, salt, egg yolk, olive oil, tomato paste, lamb, cherry tomatoes, celery, red wine vinegar