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Get Matzoh Crusted Pork Cutlets and Mock Corn Risotto Recipe from Food Network
Get Matzoh Crusted Pork Cutlets and Mock Corn Risotto Recipe from Food Network
www.delish.com
This fantastic salad combines cucumbers with two types of miso, toasted sesame, and pine nuts. Be sure to use firm and super-crunchy cucumbers with few seeds.
This fantastic salad combines cucumbers with two types of miso, toasted sesame, and pine nuts. Be sure to use firm and super-crunchy cucumbers with few seeds.
Ingredients:
brown rice, white miso, mirin, rice vinegar, sesame oil, cucumbers, lemon juice, olive oil, sesame seeds
www.simplyrecipes.com
Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.
Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.
Ingredients:
poblano chiles, olive oil, onion, cloves, tomatoes, mexican chorizo, cotija cheese, oregano, eggs, flour, baking powder, cheddar cheese
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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
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Get Sauteed Wild Mushrooms over Creamy Cheesy Polenta Recipe from Food Network
Get Sauteed Wild Mushrooms over Creamy Cheesy Polenta Recipe from Food Network
Ingredients:
olive oil, rosemary, shallots, shiitake mushrooms, oyster mushrooms, white wine, red pepper flakes, parsley leaves, sweet onion, garlic, oregano, basil leaves, heavy cream, fontina, parmesan, garnish, orange liqueur, lime juice, soy sauce, honey, chili sauce, ginger, orange, chile peppers, jumbo shrimp, scallions
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
www.delish.com
For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
Ingredients:
olive oil, vegetable oil, garlic, wild mushrooms, pecans, bacon, leek, cider vinegar, molasses, lemon juice, baby greens, goat cheese
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Get Macaroni and Cheddar Cheese Recipe from Food Network
Get Macaroni and Cheddar Cheese Recipe from Food Network
Ingredients:
vegetable, butter, flour, percent milk, cheddar cheese, nutmeg, cayenne pepper, elbow macaroni
www.allrecipes.com
This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
This walnut and parsley pesto tastes a lot like garlic butter, and ideally it should be made in a mortar and pestle. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.
Orange juice and grated orange peel add strong citrus flavor to this homemade salad dressing.
Ingredients:
parsley, orange juice, honey, olive oil, white wine vinegar, orange peel, salt, cayenne pepper
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Ingredients:
bone, oxtail, bones, olive oil, tomato paste, apple cider vinegar, carrots, celery, onions, garlic, bay leaves, parsley, thyme, shiitake mushrooms, black peppercorns