Search Results (1,895 found)
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Get Steak au Poivre Recipe from Food Network
Get Steak au Poivre Recipe from Food Network
Ingredients:
salt, black pepper, steaks, butter, cognac, dijon mustard, half and half, green peppercorns
www.chowhound.com
In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin. Today, I had no time to fiddle with a pumpkin, and they're out of season...
In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin. Today, I had no time to fiddle with a pumpkin, and they're out of season...
cooking.nytimes.com
At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy — all washed down with an optional beer This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec.
At a cabane à sucre, or sugar shack, a rough-hewn cabin for making syrup in Quebec, the syrup harvest is accompanied by a feast The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy — all washed down with an optional beer This recipe comes from a feast held at the painter Marc Séguin's farm in Hemmingford, Quebec.
Ingredients:
venison, maple syrup, veal, thyme, bay leaf, peppercorns, cloves, butter, carrots, onions
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Get Prime Rib with Red Wine-Thyme Butter Sauce Recipe from Food Network
Get Prime Rib with Red Wine-Thyme Butter Sauce Recipe from Food Network
Ingredients:
butter, thyme leaves, rib, cloves, shallots, cabernet sauvignon, chicken stock, black peppercorns
www.allrecipes.com
Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables base as the perfect base for gumbo, etouffee, or any other seafood dish.
Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables base as the perfect base for gumbo, etouffee, or any other seafood dish.
www.simplyrecipes.com
BEST homemade chicken noodle soup! This version is made from scratch, so it's light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu.
BEST homemade chicken noodle soup! This version is made from scratch, so it's light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu.
Ingredients:
soup, chicken, carrots, celery, onion, cloves, thyme, parsley, peppercorns, egg noodles
cooking.nytimes.com
In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around This is an adaptation of his recipe
In his home-cooking book “Ad Hoc at Home,” the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy His meat of choice is bacon, a nice shortcut for home cooks who may not have a haunch of beef around This is an adaptation of his recipe
Ingredients:
onions, bay leaf, thyme, black peppercorns, garlic, butter, bacon, sweet potatoes, chives
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Black pepper adds an unexpected kick to this cider recipe.
Black pepper adds an unexpected kick to this cider recipe.
Ingredients:
apple cider, cloves, black peppercorns, orange peel, allspice, star anise, cinnamon, ginger
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This recipe is very common in Brazil and a good use of Catupiry cheese.
This recipe is very common in Brazil and a good use of Catupiry cheese.
Ingredients:
shrimp, cheese, palm, tomatoes, onion, milk, parsley, green onions, corn starch, peppercorns
cooking.nytimes.com
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them
The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them
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Get Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce Recipe from Food Network
Get Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce Recipe from Food Network
Ingredients:
olive oil, sage, wild mushrooms, fettuccine, peas, chicken stock, garlic, pecorino romano, heavy cream
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Get Turkey Croquettes Recipe from Food Network
Get Turkey Croquettes Recipe from Food Network
Ingredients:
butter, flour, milk, chicken broth, lemon juice, parsley, onion, celery, turkey, bread crumbs, water