Search Results (16,096 found)
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Get Yellow Rice with Corn Recipe from Food Network
Get Yellow Rice with Corn Recipe from Food Network
Ingredients:
oil, sofrito, pimiento, salt, black pepper, cumin, bay leaves, rice, corn kernels, chicken broth, olive oil, achiote seeds, spanish onions, peppers, cloves, cilantro, plum tomatoes, red bell pepper
www.delish.com
For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.
For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.
www.allrecipes.com
Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
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Get Braised Chuck Roast Recipe from Food Network
Get Braised Chuck Roast Recipe from Food Network
Ingredients:
chuck roast, duck fat, spanish onions, carrots, celery, cloves, thyme, bay leaves, rosemary, red wine, veal, tomato paste, butter, flour
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Get Sweet Potato Nachos Recipe from Food Network
Get Sweet Potato Nachos Recipe from Food Network
Ingredients:
sweet potatoes, vegetable oil, chorizo sausage, avocado, onion, juice, serrano chiles, cilantro leaves, monterey jack
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Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
Get Yellow and Red Pepper Piperade with Marcona Almonds Recipe from Food Network
Ingredients:
cloves, spanish onion, plum tomatoes, red bell pepper, bell pepper, san marzano, chile, pimenton, sherry vinegar, marcona almonds
www.chowhound.com
The combination of prosciutto and smoked paprika gives this shrimp appetizer a flavor reminiscent of Spanish chorizo.
The combination of prosciutto and smoked paprika gives this shrimp appetizer a flavor reminiscent of Spanish chorizo.
www.chowhound.com
This beet greens and feta pasta recipe is a great, easy way to use beetroot tops from the farmers' market.
This beet greens and feta pasta recipe is a great, easy way to use beetroot tops from the farmers' market.
www.allrecipes.com
This simple mixture of salmon, green onions and crushed crackers is easy to prepare!
This simple mixture of salmon, green onions and crushed crackers is easy to prepare!
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.
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Get Malanga Fritters Recipe from Food Network
Get Malanga Fritters Recipe from Food Network
Ingredients:
scotch bonnet, parsley leaves, salt, vegetable oil, herbs, black pepper, onion, vinegar, olive oil, red bell pepper, scallions, garlic, yellow mustard, bouillon
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
Ingredients:
chicken, salt, black pepper, red wine, bay leaf, thyme leaves, lardons, olive oil, onion, carrot, mushrooms, garlic, tomato paste, flour, brandy, butter, pearl onions, crusts, parsley