Search Results (19,269 found)
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When making hors d'oeuvres for a crowd, try these little frittatas or your own favorite recipes for cornbread, quiche, or sweet or savory muffins. Chop fillings extra fine, and bake for a third as long as you normally would-eight to ten minutes for most r
When making hors d'oeuvres for a crowd, try these little frittatas or your own favorite recipes for cornbread, quiche, or sweet or savory muffins. Chop fillings extra fine, and bake for a third as long as you normally would-eight to ten minutes for most r
Ingredients:
zucchini, white mushrooms, red bell pepper, bell pepper, eggs, salt, black pepper, chives, fontina cheese
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Get Scotch Eggs with Mustard Sauce Recipe from Food Network
Get Scotch Eggs with Mustard Sauce Recipe from Food Network
Ingredients:
eggs, white vinegar, pork sausage, parsley, tarragon, flour, milk, panko breadcrumbs, fat mayonnaise, mustard, juice
www.delish.com
Fish sauce, a Southeast Asian condiment, adds a salty, savory depth to this stew.
Fish sauce, a Southeast Asian condiment, adds a salty, savory depth to this stew.
Ingredients:
shrimp, fish sauce, sugar, black pepper, shallots, white rice, canola oil, peas, spinach, cilantro, scallions
www.allrecipes.com
Nothing's more comforting that a steaming bowl of chicken and rice soup, especially when you have the flu.
Nothing's more comforting that a steaming bowl of chicken and rice soup, especially when you have the flu.
Ingredients:
water, chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry, chicken broth, white rice
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Get Sunny's Sunset Park Noodle Bowl Recipe from Food Network
Get Sunny's Sunset Park Noodle Bowl Recipe from Food Network
Ingredients:
vegetable oil, chuck, chile, salt, white onion, beef stock, beer, gochujang, noodles, eggs, scallions, lime
www.delish.com
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
Ingredients:
vegetable oil, lamb, shallots, dry white wine, chicken stock, mustard, dijon mustard, thyme
www.allrecipes.com
A highly seasoned marinade and slow grilling over indirect heat make Chef John's Greek chicken succulent and delicious.
A highly seasoned marinade and slow grilling over indirect heat make Chef John's Greek chicken succulent and delicious.
Ingredients:
cloves, oregano, red pepper flakes, black pepper, lemon juice, olive oil, white vinegar, chicken, lemon
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Get Coconut Rice and Peas Recipe from Food Network
Get Coconut Rice and Peas Recipe from Food Network
Ingredients:
olive oil, garlic, chili, basmati rice, white wine, chicken stock, coconut milk, peas, cilantro leaves
www.allrecipes.com
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
Ingredients:
water, white rice, zucchini, butter, vegetable oil, parmesan cheese, cheddar cheese, eggs, bread crumbs
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Get Smoked Prime Rib with Horseradish Cream Recipe from Food Network
Get Smoked Prime Rib with Horseradish Cream Recipe from Food Network
Ingredients:
cayenne pepper, paprika, chili powder, fajita, lemon, heavy cream, lemon halved, horseradish, salt, white pepper
www.allrecipes.com
This pie 's filling is made with lime gelatin, a splash of bitters, lime juice, condensed milk, and fluffy egg whites folded in. Then it 's poured into a baked pie shell and chilled overnight.
This pie 's filling is made with lime gelatin, a splash of bitters, lime juice, condensed milk, and fluffy egg whites folded in. Then it 's poured into a baked pie shell and chilled overnight.
Ingredients:
pie crust, lime, water, lemon, lime juice, egg yolk, condensed milk, egg white, food coloring
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