Search Results (3,040 found)
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Make a big batch of this terrific salad, because it will go fast. Shredded carrots, diced celery, a scoop of raisins, and mayonnaise with a dash of vinegar.
Make a big batch of this terrific salad, because it will go fast. Shredded carrots, diced celery, a scoop of raisins, and mayonnaise with a dash of vinegar.
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Get Roast Brisket of Beef Recipe from Food Network
Get Roast Brisket of Beef Recipe from Food Network
www.chowhound.com
One of my favorite things to make every St. Patricks Day, or just any day I'm craving it. A nice flavory food with just a bit of salty flavor that is easy to...
One of my favorite things to make every St. Patricks Day, or just any day I'm craving it. A nice flavory food with just a bit of salty flavor that is easy to...
www.allrecipes.com
This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
www.allrecipes.com
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
Ingredients:
olive oil, flour, beef chuck, carrots, potatoes, white onion, cloves, beef broth, tomato paste, water, cornstarch
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If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!
If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!
Ingredients:
olive oil, carrots, celery, onion, parsley, black pepper, chicken giblets, water, flour, vegetable shortening, salt, buttermilk
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Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
Ingredients:
bone, flour, olive oil, onion, celery, carrots, garlic, bay leaves, thyme, dry white wine, chicken broth
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Get Creamy Broccoli Slaw Recipe from Food Network
Get Creamy Broccoli Slaw Recipe from Food Network
Ingredients:
greek yogurt, sunflower seeds, salt, lowfat buttermilk, lemon juice, mayonnaise, brown mustard, black pepper, broccoli, carrots
cooking.nytimes.com
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Ingredients:
foie gras, yukon gold, celery, carrots, leeks, white turnips, chicken stock, red wine, ginger, truffle, chives
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Get Game Ragu with Pappardelle Recipe from Food Network
Get Game Ragu with Pappardelle Recipe from Food Network
Ingredients:
red onion, carrots, rutabaga, bay leaves, rabbit, venison, flour, white wine, vegetable stock, pappardelle, parmesan, orange
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Get Seafood Stock Recipe from Food Network
Get Seafood Stock Recipe from Food Network
Ingredients:
olive oil, shrimp, yellow onions, carrots, celery, garlic, white wine, tomato paste, salt, black pepper, thyme
cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
Ingredients:
beef cheeks, canola oil, yellow onion, celery, carrots, garlic, dry sherry, dry red wine, beef stock, thyme, parsley, bay leaves, mushrooms, butter, red bell peppers, onion, leek, bay leaf, basmati rice, chicken broth, chanterelle mushrooms, thyme leaves