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The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
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This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...
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Tender potatoes and mushrooms simmer with plenty of clams in half-and-half for a rich chowder that's very easy and fast to make. This goes best with a nice crisp green salad and hot crusty bread.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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Chicken, green chilies, tomatoes and garlic are combined in chicken broth and lime juice seasoned with cumin and cilantro in this spicy soup served with fried flour tortilla strips and shredded jack cheese.
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Steak and veggies are sauteed together in this delicious morning favorite made with egg substitute.
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A luscious egg pie with crabmeat, red pepper and Swiss cheese, and a hint of white wine. Serve for a delicious and elegant luncheon!
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Chef Donald Link uses a mixture of apples for this cobbler Granny Smith, Black Arkansas and Golden Delicious. The combination of tart apples mixed with sweet is the key.
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This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.
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A traditional Ashkenazic version of the diplike Passover dish made with fruit and ground nuts.