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www.allrecipes.com
This easy meatloaf recipe is one of our best--made over 7,000 times and never disappoints! This no-fail meatloaf makes 8 servings.
This easy meatloaf recipe is one of our best--made over 7,000 times and never disappoints! This no-fail meatloaf makes 8 servings.
www.chowhound.com
An easy Dijon tartar sauce recipe.
An easy Dijon tartar sauce recipe.
www.allrecipes.com
Grilled Black Mission figs are paired with fresh, creamy Burrata cheese, and served on Italian bread with a drizzle of balsamic vinegar.
Grilled Black Mission figs are paired with fresh, creamy Burrata cheese, and served on Italian bread with a drizzle of balsamic vinegar.
www.allrecipes.com
An egg wash gives these rolls a pretty gloss. They may be dinner rolls, but you can serve them any time.
An egg wash gives these rolls a pretty gloss. They may be dinner rolls, but you can serve them any time.
www.allrecipes.com
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.
www.delish.com
This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
Ingredients:
country bread, white grape, almonds, cucumber, smith apple, green grapes, garlic, sherry vinegar, olive oil, buttermilk
cooking.nytimes.com
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
I’m a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year Usually I stick with my black-eyed peas salad But I’ve always been curious about how people in other countries usher in the New Year
cooking.nytimes.com
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
Mushrooms are like sponges full of water When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up So start by letting them hit the hot oil, sizzle and then color a bit
Ingredients:
olive oil, chanterelles, sherry vinegar, lemon juice, vegetable stock, rosemary, thyme, parsley, butter, salt, sourdough, parmesan
cooking.nytimes.com
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
Ingredients:
bread, butter, garlic, fennel pollen, black pepper, fennel fronds, fennel bulbs, salt, olive oil, chicken stock, white wine, flour, milk, cheese, parmigiano reggiano
cooking.nytimes.com
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled
www.allrecipes.com
A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
Ingredients:
egg, butter, onion, celery, crabmeat, worcestershire sauce, milk, bread, eggs, bread crumbs
www.foodnetwork.com
Get Thursday Turkey Meat Loaf Recipe from Food Network
Get Thursday Turkey Meat Loaf Recipe from Food Network
Ingredients:
sandwich bread, milk, turkey, eggs, parmigiano reggiano, onion, cloves, ketchup, parsley leaves, oregano, breadcrumbs, salt