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www.allrecipes.com
Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
Ingredients:
coleslaw mix, noodles, sunflower seed, almonds, green onions, water chestnuts, canola oil, vinegar, sugar
www.allrecipes.com
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
www.foodnetwork.com
Get Agave Kettle Corn Recipe from Food Network
Get Agave Kettle Corn Recipe from Food Network
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Get Striped Bass and Preserved Lemon Dressing with Grilled Carrots Recipe from Food Network
Get Striped Bass and Preserved Lemon Dressing with Grilled Carrots Recipe from Food Network
Ingredients:
filet, salt, black pepper, canola oil, butter, cloves, shallot, lemon, mayonnaise, wine vinegar, baby carrots
www.chowhound.com
A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
Ingredients:
pimento peppers, olive oil, sherry vinegar, garlic, smoked paprika, salt, black pepper, couscous, water, almonds, spanish olives, yellow onion, italian parsley
www.simplyrecipes.com
A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
Ingredients:
water, chicken stock, salt, bay leaves, black pepper, onion, celery, bell pepper, tomatoes, chives, cocktail, clams, bay scallops, calamari, olive oil, lemons
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Get Nachos Recipe from Food Network
Get Nachos Recipe from Food Network
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Get Pulled Chicken Tacos with Seasoned Taco Shells Recipe from Food Network
Get Pulled Chicken Tacos with Seasoned Taco Shells Recipe from Food Network
Ingredients:
olive oil, onion, cloves, green chiles, ancho chile, cumin, smoked paprika, coriander, oregano, tomato sauce, brown sugar, rotisserie chicken, taco, vegetable oil
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Get Sopes Recipe from Food Network
Get Sopes Recipe from Food Network
Ingredients:
masa harina, water, vegetable oil, serrano chile, garlic, white onion, wild mushrooms, cilantro, tomato, crema, plum tomatoes, chile, olive oil, cloves, salt, black pepper
www.delish.com
These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions, and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.
These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions, and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.
Ingredients:
vegetable oil, shiitake mushrooms, scallions, bok choy, carrot, garlic, ginger, soy sauce, sherry, chile, pork, wonton wrappers, cornstarch, black bean, sesame oil
cooking.nytimes.com
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company
cooking.nytimes.com
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor
The standard coq au vin, even when it is made with shortcuts, is a hearty dish, what with its bacon, garlic, deep red wine and enrichment of butter But the one I like best is made with prunes: it's darker, richer, fuller, the kind of recipe one adores and makes repeatedly The prunes melt into the wine and become barely recognizable, bringing even more depth, not only of color but of flavor