Search Results (3,225 found)
www.chowhound.com
Looking for a way to change up meatballs? Why not try grilling them!
Looking for a way to change up meatballs? Why not try grilling them!
www.delish.com
Sautéed mushrooms can make almost any inexpensive red wine taste better!
Sautéed mushrooms can make almost any inexpensive red wine taste better!
Ingredients:
morel mushrooms, olive oil, italian sausages, shiitake, shallots, water chestnuts, tomato paste, butter
www.allrecipes.com
A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
Ingredients:
cayenne pepper, lemon pepper, garlic powder, salt, pepper, catfish, butter, salad dressing
www.foodnetwork.com
Get Pork Three Ways: Brined Pork Chops, Fennel-Fontina Sausage, and Swiss Chard with Bacon and Fennel over Polenta Cakes Recipe from Food Network
Get Pork Three Ways: Brined Pork Chops, Fennel-Fontina Sausage, and Swiss Chard with Bacon and Fennel over Polenta Cakes Recipe from Food Network
Ingredients:
salt, sugar, coriander seed, red pepper flakes, fennel bulb, rib celery, cloves, pork rib, fennel pollen, pork, fennel seed, coriander, water, fontina cheese, lardons, swiss chard, chicken stock, milk, bay leaf, sage, mascarpone, parmigiano reggiano
www.allrecipes.com
Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.
Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
Ingredients:
duck, onion, celery, carrots, bay leaf, thyme, fennel seeds, allspice, tomato paste, flour, chicken broth, dry red wine, lentils, cloves, parsnips, butter, parsley, chives
www.allrecipes.com
Clementine and sage lend citrusy, fragrant aroma to this easy sheet pan meal of broccoli and lightly breaded chicken over roasted potatoes.
Clementine and sage lend citrusy, fragrant aroma to this easy sheet pan meal of broccoli and lightly breaded chicken over roasted potatoes.
Ingredients:
chicken breast, potatoes, olive oil, sage, bread crumbs, parmesan cheese, clementines, lemon juice, butter, italian seasoning, garlic powder, broccoli florets
www.allrecipes.com
Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
www.chowhound.com
Slow-cooked with shallots, wine, and herbs.
Slow-cooked with shallots, wine, and herbs.
www.allrecipes.com
This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
Ingredients:
salt, water, parsley, cloves, olive oil, red peppers, paprika, oregano, red pepper, black pepper, cumin, white vinegar, red wine vinegar
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
shrimp, eggplant, olive oil, garlic, tomatoes, honey, red pepper flakes, flat parsley, water, spaghetti, parmesan cheese