Search Results (10,128 found)
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Impress your guests with toasts topped with Brie cheese, fig preserves, and a sprinkle of thyme at your next dinner party.
Impress your guests with toasts topped with Brie cheese, fig preserves, and a sprinkle of thyme at your next dinner party.
www.foodnetwork.com
Get Fruit Salad with Spiced Honey and Thyme Recipe from Food Network
Get Fruit Salad with Spiced Honey and Thyme Recipe from Food Network
cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
www.delish.com
In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
Ingredients:
onion, green bell pepper, celery, tomato paste, water, garlic, vegetable oil, paprika, thyme, bay leaves, cayenne pepper, okra, blue crabs, shrimp, red pepper flakes
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
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Get Baked Ziti Recipe from Food Network
Get Baked Ziti Recipe from Food Network
Ingredients:
canola oil, white onion, cloves, tomatoes, parsley leaves, basil leaves, italian seasoning, pasta, mozzarella, parmesan
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Get Winter Minestrone and Garlic Bruschetta Recipe from Food Network
Get Winter Minestrone and Garlic Bruschetta Recipe from Food Network
Ingredients:
yellow onions, butternut squash, garlic, thyme leaves, tomatoes, chicken stock, bay leaf, cannellini beans, pasta, baby spinach, dry white wine, pesto, french baguette
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Get Roasted Vegetable Meatloaf with Balsamic Glaze Recipe from Food Network
Get Roasted Vegetable Meatloaf with Balsamic Glaze Recipe from Food Network
Ingredients:
olive oil, zucchini, red bell pepper, yellow pepper, cloves, red pepper flakes, eggs, thyme leaves, parsley leaves, pork, veal, beef chuck, bread crumbs, parmesan, ketchup, balsamic vinegar
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Get Pizza Dough Recipe from Food Network
Get Pizza Dough Recipe from Food Network
Ingredients:
water, yeast, sugar, bread flour, salt, olive oil, italian sausage, onion, garlic, oregano, basil, tomatoes, marinated artichoke, mozzarella, parmesan, arugula, tomato sauce, prosciutto, red onions, balsamic vinegar, radicchio, goat cheese, thyme, red bell pepper, italian sausages, spinach, green onions, blue cheese, rosemary, thyme leaves
www.chowhound.com
A citrusy salsa recipe for topping tacos, tostadas, and fajitas made with mangoes, jicama, onion, spicy serrano chile peppers, cilantro, and lime juice.
A citrusy salsa recipe for topping tacos, tostadas, and fajitas made with mangoes, jicama, onion, spicy serrano chile peppers, cilantro, and lime juice.
www.delish.com
Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
Ingredients:
parmesan cheese, mayonnaise, lemon juice, worcestershire sauce, multigrain bread, romaine lettuce, smoked turkey