Search Results (3,166 found)
www.allrecipes.com
Cook your pork chops, baked potatoes, and carrots together in a pressure cooker for this quick and easy weeknight meal.
Cook your pork chops, baked potatoes, and carrots together in a pressure cooker for this quick and easy weeknight meal.
Ingredients:
bone, butter, baby carrots, onion, vegetable broth, worcestershire sauce, potatoes, pressure cooker
cooking.nytimes.com
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.
www.delish.com
Braised lamb shoulder with root vegetables is an elegant take on mutton stew.
Braised lamb shoulder with root vegetables is an elegant take on mutton stew.
Ingredients:
lamb, canola oil, garlic, celery, carrots, onion, thyme, rosemary, bay leaf, beef stock, baby carrots, baby turnips, parsnips, sugar, butter
www.allrecipes.com
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
parsley, carrots, mozzarella, canola oil, whole wheat flour, bran, baking powder, water
www.allrecipes.com
This lentil salad recipe is tasty, quick, economical, and vegetarian; who could ask for more?
This lentil salad recipe is tasty, quick, economical, and vegetarian; who could ask for more?
www.allrecipes.com
This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
Ingredients:
goat meat, white vinegar, onion, curry powder, scotch bonnet, cloves, berry, salt, black pepper, thyme leaves, vegetable oil, potatoes, carrots
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
Ingredients:
short ribs, olive oil, shallots, garlic, leeks, celery ribs, white wine, chicken broth, vermouth, thyme, parsley, rosemary, carrots, white wine vinegar, honey, chives, mint leaves
www.allrecipes.com
Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
Ingredients:
lemon, olive oil, apple cider vinegar, yeast, oregano, basil, carrot, kale, quinoa, sunflower seeds
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cornish hens, safflower oil, celery, onion, carrots, olive oil, bacon, butter, savoy cabbage, sherry vinegar, creme fraiche, shallots, white mushrooms, shiitake mushrooms, peas, baby carrots, egg yolk, puff pastry
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Sauerkraut Recipe from Food Network
Get Sauerkraut Recipe from Food Network