Search Results (5,040 found)
www.allrecipes.com
Melt-in-your-mouth artichokes crown chicken baked in a mushroom-sherry glaze.
Melt-in-your-mouth artichokes crown chicken baked in a mushroom-sherry glaze.
Ingredients:
chicken breast, salt, black pepper, paprika, butter, mushrooms, flour, chicken broth, sherry, rosemary, artichoke hearts
www.allrecipes.com
Make your own instant soup mix with non-fat dry milk, chicken boullion granules, seasonings and thickening agents.
Make your own instant soup mix with non-fat dry milk, chicken boullion granules, seasonings and thickening agents.
www.foodnetwork.com
Get Radish Vinaigrette Recipe from Food Network
Get Radish Vinaigrette Recipe from Food Network
www.delish.com
"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
Ingredients:
almond butter, water, onion, olive oil, garlic, white miso, yeast, oregano, thyme, cider vinegar, tamari, turmeric, red pepper, curly kale
cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Ingredients:
butter, olive oil, onions, cloves, thyme, sage, country bread, winter squash, comt cheese, water
www.chowhound.com
Top everything from steaks to pasta with this sweet-sour chutney.
Top everything from steaks to pasta with this sweet-sour chutney.
Ingredients:
red onion, butter, red wine, balsamic vinegar, bay leaf, thyme, honey, coriander seed, allspice
cooking.nytimes.com
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
www.delish.com
Whole fish is more flavorful than fillets and really gives a dramatic presentation.
Whole fish is more flavorful than fillets and really gives a dramatic presentation.
cooking.nytimes.com
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter But sometimes that is too simple a preparation So how about lobster stew
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter But sometimes that is too simple a preparation So how about lobster stew
Ingredients:
butter, egg yolk, half and half, lobster meat, celery, leek, cayenne pepper, thyme leaves, lemon, potato starch, parsley, tarragon, chives
www.foodnetwork.com
Get Grilled Flat Iron Steak with Blue Cheese Butter and Grilled Grapes Recipe from Food Network
Get Grilled Flat Iron Steak with Blue Cheese Butter and Grilled Grapes Recipe from Food Network
Ingredients:
cloves, rosemary, oregano, salt, black pepper, olive oil, flank steak, champagne grapes, butter, blue cheese, chives
cooking.nytimes.com
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird That's right: You can skip brining, stuffing, trussing and basting Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird That's right: You can skip brining, stuffing, trussing and basting Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh