Search Results (4,522 found)
www.delish.com
Polenta is the Italian name for cornmeal. Here, it's grilled until crisp and served with sautéed spinach and a creamy, tangy cheese that melts on top.
Polenta is the Italian name for cornmeal. Here, it's grilled until crisp and served with sautéed spinach and a creamy, tangy cheese that melts on top.
www.simplyrecipes.com
Quick, easy, and surprisingly delicious, pasta with wilted arugula and a sauce made of olive oil, garlic, red pepper flakes and canned tuna.
Quick, easy, and surprisingly delicious, pasta with wilted arugula and a sauce made of olive oil, garlic, red pepper flakes and canned tuna.
www.allrecipes.com
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
Ingredients:
olive oil, flour, beef chuck, carrots, potatoes, white onion, cloves, beef broth, tomato paste, water, cornstarch
www.allrecipes.com
This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
This comforting one-pot meal is a popular dish in Japan. With udon noodles, chicken, tofu, and colorful vegetables, there's something for everyone.
www.allrecipes.com
If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!
If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!
Ingredients:
olive oil, carrots, celery, onion, parsley, black pepper, chicken giblets, water, flour, vegetable shortening, salt, buttermilk
www.allrecipes.com
Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
Chicken breasts are stewed in a white wine flavored broth. Terrific served over baked potatoes or pasta.
Ingredients:
bone, flour, olive oil, onion, celery, carrots, garlic, bay leaves, thyme, dry white wine, chicken broth
cooking.nytimes.com
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables
Ingredients:
foie gras, yukon gold, celery, carrots, leeks, white turnips, chicken stock, red wine, ginger, truffle, chives
www.foodnetwork.com
Get Creamy Broccoli Slaw Recipe from Food Network
Get Creamy Broccoli Slaw Recipe from Food Network
Ingredients:
greek yogurt, sunflower seeds, salt, lowfat buttermilk, lemon juice, mayonnaise, brown mustard, black pepper, broccoli, carrots
www.foodnetwork.com
Get Game Ragu with Pappardelle Recipe from Food Network
Get Game Ragu with Pappardelle Recipe from Food Network
Ingredients:
red onion, carrots, rutabaga, bay leaves, rabbit, venison, flour, white wine, vegetable stock, pappardelle, parmesan, orange
www.foodnetwork.com
Get Seafood Stock Recipe from Food Network
Get Seafood Stock Recipe from Food Network
Ingredients:
olive oil, shrimp, yellow onions, carrots, celery, garlic, white wine, tomato paste, salt, black pepper, thyme
cooking.nytimes.com
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one The point has been to change carefully and ever so slightly, always and never At no time can the restaurant be perceived as changing at all
Ingredients:
beef cheeks, canola oil, yellow onion, celery, carrots, garlic, dry sherry, dry red wine, beef stock, thyme, parsley, bay leaves, mushrooms, butter, red bell peppers, onion, leek, bay leaf, basmati rice, chicken broth, chanterelle mushrooms, thyme leaves
www.allrecipes.com
This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
Ingredients:
puff pastry, olive oil, onion, garlic, porcini mushrooms, carrots, celery, potato, beef tenderloin, bay leaf, oregano, marsala wine, parsley, egg white