Search Results (3,980 found)
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Lobster Truffle Pot Pie Recipe from Food Network
Get Lobster Truffle Pot Pie Recipe from Food Network
Ingredients:
lemons, lobsters, butter, carrots, yellow onions, celery, bay leaf, heavy cream, milk, potatoes, truffle, peas, parsley, puff pastry, water
www.foodnetwork.com
Get Slow Cooker Brisket with Brown Gravy Recipe from Food Network
Get Slow Cooker Brisket with Brown Gravy Recipe from Food Network
Ingredients:
brisket, parsley, celery, bay leaf, beef broth, red wine, tomato paste, pot roast, onions, carrots, wild mushrooms, gravy, water
www.foodnetwork.com
Get Sweet Corn Chowder Recipe from Food Network
Get Sweet Corn Chowder Recipe from Food Network
Ingredients:
olive oil, onion, corn kernels, yukon gold, sage, salt plus, vegetable stock, corn, salt, peppercorns, cloves, bay leaf
www.delish.com
A soup so good, it's heartwarming.
A soup so good, it's heartwarming.
Ingredients:
olive oil, onion, jalapeno, cloves, chicken, corn, chili powder, oregano, cumin, tomatoes, chicken broth, bay leaf, juice, corn tortillas
www.chowhound.com
Lentil soup recipes can range from superhearty to watery and tasteless. This soup is best of both worlds: filling and flavorful, yet light and vegetarian.
Lentil soup recipes can range from superhearty to watery and tasteless. This soup is best of both worlds: filling and flavorful, yet light and vegetarian.
Ingredients:
olive oil, celery, carrot, yellow onion, garlic, vegetable broth, tomatoes, lentils, bay leaf, thyme leaves, red wine vinegar, spinach
cooking.nytimes.com
This recipe is by William Grimes and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Grimes and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
rabbit, olive oil, red onions, cloves, cabernet sauvignon, ruby port, chicken broth, allspice, bay leaf, pearl onions, butter, sugar
www.allrecipes.com
Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
www.foodnetwork.com
Get Clams, Chilies, and Parsley Pizza Recipe from Food Network
Get Clams, Chilies, and Parsley Pizza Recipe from Food Network
Ingredients:
pizza dough, olive oil, spanish onion, garlic, bay leaf, dry white wine, water, heavy cream, parsley, yeast, flour, salt
www.chowhound.com
A classic French onion soup recipe, made with long-cooked onions and beef broth, and gratinéed with a baguette toast, Gruyère, and Parmesan cheese.
A classic French onion soup recipe, made with long-cooked onions and beef broth, and gratinéed with a baguette toast, Gruyère, and Parmesan cheese.
Ingredients:
butter, yellow onions, thyme, bay leaf, salt plus, flour, dry white wine, beef broth, water, baguette, cheese, parmesan cheese
www.chowhound.com
This bruschetta recipe has slow-roasted tomatoes and fresh mozzarella on grilled garlic bread.
This bruschetta recipe has slow-roasted tomatoes and fresh mozzarella on grilled garlic bread.
Ingredients:
tomatoes, olive oil, garlic, thyme, bay leaf, salt, sugar, black pepper, italian bread, mozzarella, basil leaves
www.delish.com
Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
Ingredients:
olive oil, sweet onion, salt, fennel seed, bay leaf, rosemary, garlic, bulb fennel, potatoes, carrots, plum tomatoes, dry white wine, cannellini beans, white fish, mayonnaise, smoked paprika, red bell pepper