Search Results (2,514 found)
www.allrecipes.com
Take the fuss out of making risotto by replacing the rice, as this recipe does in mixing quinoa with sauteed vegetables.
Take the fuss out of making risotto by replacing the rice, as this recipe does in mixing quinoa with sauteed vegetables.
Ingredients:
water, quinoa, coconut oil, chicken bouillon, crimini mushrooms, yellow onion, red bell pepper, red wine, soy sauce, parmesan cheese
www.foodnetwork.com
Get Steak-and-Egg Fried Rice bowl Recipe from Food Network
Get Steak-and-Egg Fried Rice bowl Recipe from Food Network
Ingredients:
soy sauce, sugar, scallions, cloves, sesame oil, skirt steak, vegetable oil, brown rice, baby spinach, bean sprouts, eggs
www.allrecipes.com
This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!
This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!
Ingredients:
lasagna noodles, olive oil, garlic, portobello mushrooms, pasta, shrimp, bay scallops, crabmeat, ricotta cheese, egg, cheese
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Get Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce Recipe from Food Network
Get Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce Recipe from Food Network
www.delish.com
Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok.
Bread the tofu with panko (Japanese bread crumbs) and stir-fry in a wok.
Ingredients:
udon noodles, canola oil, panko, tofu, egg yolk, mixed mushrooms, ginger, clove, bok choy, oyster sauce, hoisin sauce
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Get Inside-Out Chicken Cordon Bleu Recipe from Food Network
Get Inside-Out Chicken Cordon Bleu Recipe from Food Network
Ingredients:
fig jam, thyme, chicken breasts, gruyere cheese, ham, olive oil, shallot, dijon mustard, white wine vinegar, baby greens
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Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce.
Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce.
Ingredients:
beets, olive oil, balsamic vinegar, rosemary, cloves, portobello mushroom, goat cheese, sandwich buns, baby spinach, mayonnaise, fruit
www.delish.com
Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
Ingredients:
beef, flour, olive oil, garlic, beef stock, onions, bay leaf, thyme leaves, black pepper, baby carrots, potatoes, water
www.allrecipes.com
Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.
Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.
Ingredients:
baby shrimp, chicken, egg, cornstarch, vegetable oil, chicken broth, mushrooms, water chestnuts, green beans, salt, sherry, white rice
www.chowhound.com
A classic warm German potato salad with bacon recipe, with a modern twist. You will need Yukon gold potatoes and fresh marjoram and dill for this recipe.
A classic warm German potato salad with bacon recipe, with a modern twist. You will need Yukon gold potatoes and fresh marjoram and dill for this recipe.
Ingredients:
yukon gold, vegetable oil, bacon, red onion, green bell pepper, garlic, paprika, apple cider vinegar, parsley, marjoram, dill, brown sugar, salt, capers
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Get Grilled Swordfish with Grilled Caponata Recipe from Food Network
Get Grilled Swordfish with Grilled Caponata Recipe from Food Network
Ingredients:
swordfish steaks, eggplant, red onion, plum tomatoes, olive oil, green olives, capers, golden raisins, pine nuts, cloves, red wine vinegar, honey, parsley
cooking.nytimes.com
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
Ingredients:
olive oil, red wine vinegar, prunes, green olives, capers, bay leaves, garlic, oregano, salt, pepper, chickens, dry white wine, brown sugar, parsley