Search Results (898 found)
www.allrecipes.com
Broiled lamb meat (or use leftovers!) is tossed with beans and greens in this delicious Spring salad that's perfect for Easter.
www.allrecipes.com
Lamb chops topped with cracked peppered bacon and sauteed mushrooms. Simple and very filling. Good served with grilled red peppers and green onions.
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
www.delish.com
Tender rib chops take only a few minutes per side to cook but are elegant enough to serve to company. Coat them with just the garlic and oil, or try one of our herb variations.
www.allrecipes.com
These are a little like crab cakes, but they're made with fresh salmon and grilled.
www.allrecipes.com
Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
www.chowhound.com
We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
cooking.nytimes.com
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
www.allrecipes.com
Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
www.foodnetwork.com
Get Mannish Water Recipe from Food Network
www.allrecipes.com
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.