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cooking.nytimes.com
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
Ingredients:
fava beans, shrimp, chicken stock, olive oil, onion, carnaroli rice, garlic, dry white wine, parsley
www.chowhound.com
I had an aha! moment in my search for perfectly poached chicken that is good for dinner and then good the next day for lunch after I attempted beer up the butt...
I had an aha! moment in my search for perfectly poached chicken that is good for dinner and then good the next day for lunch after I attempted beer up the butt...
www.allrecipes.com
Your guests will love the saucy little sandwiches you create from a pork roast that is seasoned with cayenne, garlic and onions, and then simmered until the meat is fork-tender. Stir in some barbecue sauce and you have a sensational party dish!
Your guests will love the saucy little sandwiches you create from a pork roast that is seasoned with cayenne, garlic and onions, and then simmered until the meat is fork-tender. Stir in some barbecue sauce and you have a sensational party dish!
www.allrecipes.com
This pork loin is baked in an orange soy concoction that results in an awesome, tender and flavorful dish.
This pork loin is baked in an orange soy concoction that results in an awesome, tender and flavorful dish.
www.allrecipes.com
Using country-style ribs with pork loin increases the fat content for moist pulled pork.
Using country-style ribs with pork loin increases the fat content for moist pulled pork.
www.allrecipes.com
This rich, sweet, and tangy pork recipe cooks up easily in the slow cooker. Serve it with rice and beans or use as a filling for burritos or tacos.
This rich, sweet, and tangy pork recipe cooks up easily in the slow cooker. Serve it with rice and beans or use as a filling for burritos or tacos.
www.foodnetwork.com
Get Egg Drop Soup Recipe from Food Network
Get Egg Drop Soup Recipe from Food Network
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
Ingredients:
flour, neutral oil, chuck, white onion, cloves, pepper, tomatoes, chile, cumin, oregano, chicken stock, corn tortillas, cheddar cheese
www.foodnetwork.com
Get Mississippi Tamale Pie Recipe from Food Network
Get Mississippi Tamale Pie Recipe from Food Network
Ingredients:
yellow cornmeal, masa, salt, butter, buttermilk, eggs, yellow onion, garlic, red bell pepper, chicken, cilantro leaves, zest, cheddar, coriander, smoked paprika, cumin, chickens, tomatoes, cloves, yellow onions
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
Ingredients:
short ribs, rendered duck, spanish onion, carrots, celery, garlic, ginger, ruby port, red wine, prunes, almonds, shiitake, parsley, thyme, bay leaf, cinnamon, clove, star anise, orange, veal
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Get Turkey Tetrazzini with Spinach and Mushrooms Recipe from Food Network
Get Turkey Tetrazzini with Spinach and Mushrooms Recipe from Food Network
Ingredients:
egg noodles, butter, onion, celery, cremini mushrooms, thyme, dry white wine, heavy cream, rotisserie chicken, baby spinach, parmesan cheese
www.foodnetwork.com
Get BBQ Chicken Recipe from Food Network
Get BBQ Chicken Recipe from Food Network