Search Results (11,835 found)
www.allrecipes.com
For a great-tasting Chinese beef dish, try this stir-fry. Ice cold beer is the recommended accompaniment.
For a great-tasting Chinese beef dish, try this stir-fry. Ice cold beer is the recommended accompaniment.
Ingredients:
soy sauce, sesame oil, brown sugar, cloves, red onion, red pepper flakes, sesame seeds, leeks, carrot, steak
www.delish.com
This is a great way to use up day-old bread.
This is a great way to use up day-old bread.
Ingredients:
italian bread, olive oil, butter, garlic, scallions, celery ribs, pumpkin seeds, celery, dry sherry
cooking.nytimes.com
There’s something about pasta, cooked properly, that trumps all the other possibilities And the smell of pasta boiling is a heady cheap thrill With a few basic staple pantry items, a true feast can be ready in minutes
There’s something about pasta, cooked properly, that trumps all the other possibilities And the smell of pasta boiling is a heady cheap thrill With a few basic staple pantry items, a true feast can be ready in minutes
cooking.nytimes.com
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
cooking.nytimes.com
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
Ingredients:
olive oil, lemon juice, cider vinegar, cloves, rosemary, thyme, serrano pepper, salt, black pepper, pork belly, butter, bourbon, brown sugar, parsley, red pepper flakes, chives
www.chowhound.com
An easy slow cooker recipe for pork ramen. For this recipe you will need pork shoulder, ginger, chicken broth, mushrooms, and fresh ramen noodles.
An easy slow cooker recipe for pork ramen. For this recipe you will need pork shoulder, ginger, chicken broth, mushrooms, and fresh ramen noodles.
Ingredients:
equal, canola oil, yellow onion, garlic, ginger, chicken broth, leek, button mushrooms, noodles, eggs, green onions
www.chowhound.com
Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
Ingredients:
pork, pork liver, celery, onion, garlic, poblano chile, salt, black pepper, white pepper, cayenne pepper, chili powder, white rice, parsley, scallions, panko
www.foodnetwork.com
Get Rigatoni with Sausage & Fennel Recipe from Food Network
Get Rigatoni with Sausage & Fennel Recipe from Food Network
www.allrecipes.com
Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
Ingredients:
olive oil, onion, green onions, cloves, habanero peppers, red bell pepper, seitan, black beans, tomatoes, white rice, cilantro, barbecue sauce, flour tortillas
www.foodnetwork.com
Get Chicken With Mango Barbeque Sauce Recipe from Food Network
Get Chicken With Mango Barbeque Sauce Recipe from Food Network
Ingredients:
olive oil, onion, red pepper, cloves, salt, allspice, red wine vinegar, molasses, worcestershire sauce, lime juice, tomato sauce, mango, jalapenos, chicken breasts
www.simplyrecipes.com
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
Ingredients:
peanut oil, flour, onion, green bell pepper, celery, cloves, bay leaves, cajun, ham hock, water, assorted greens, andouille sausage, black pepper, cayenne, celery seed, thyme, oregano, garlic powder, paprika
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
Ingredients:
skin, beets, red wine vinegar, potatoes, green beans, beans, baby zucchini, eggs, breakfast radish, gem lettuce, mussels, garlic, shallot, thyme, white wine, cloves, egg, egg yolk, juice, blended oil