Search Results (8,692 found)
www.allrecipes.com
These open-face burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend is an Italian chef and a meat lover, and he was taken away by the taste!
These open-face burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend is an Italian chef and a meat lover, and he was taken away by the taste!
Ingredients:
bacon, white onion, garlic, balsamic vinegar, mushrooms, beef, bread crumbs, italian seasoning, parmesan cheese, egg, hamburger bun, tomato, swiss cheese
www.allrecipes.com
Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.
Ingredients:
tomatoes, basil, parmesan cheese, balsamic vinegar, cloves, olive oil, salt, black pepper, portobello mushroom, cheddar cheese, kaiser rolls
www.allrecipes.com
Sea scallops with a creamy white wine and butter sauce.
Sea scallops with a creamy white wine and butter sauce.
www.allrecipes.com
This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
www.allrecipes.com
This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
Dont let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.
Ingredients:
shallot, flat anchovy, red wine vinegar, lemon juice, parmesan cheese, salt, black pepper, olive oil, water, swordfish steak, linguine
www.foodnetwork.com
Get Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette Recipe from Food Network
Get Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette Recipe from Food Network
www.foodnetwork.com
Get Shrimp Po' Boy with Horseradish Remoulade Recipe from Food Network
Get Shrimp Po' Boy with Horseradish Remoulade Recipe from Food Network
Ingredients:
flour, yellow cornmeal, seafood, buttermilk, sriracha, egg, shrimp, butter, cherry tomatoes, lettuce, red onion, mayonnaise, capers, horseradish, lemon juice, pickle relish, apple cider vinegar, mustard, shallot
www.allrecipes.com
This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
Ingredients:
blue cheese, sour cream, buttermilk, mayonnaise, red wine vinegar, olive oil, sugar, garlic, iceberg lettuce, plum tomato, red onion
www.delish.com
This recipe by Food Network star Giada de Laurentiis if full of bright root vegetable that offer up tons of flavor.
This recipe by Food Network star Giada de Laurentiis if full of bright root vegetable that offer up tons of flavor.
Ingredients:
pearl onions, carrots, parsnips, olive oil, salt, thyme, apple cider vinegar, honey, baby arugula, pears, walnuts
cooking.nytimes.com
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
Ingredients:
parsley, oregano, garlic, olive oil, red wine vinegar, water, provolone cheese, red pepper, baguette