Search Results (6,507 found)
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Get Fettuccine Alfredo Recipe from Food Network
Get Fettuccine Alfredo Recipe from Food Network
Ingredients:
butter, flour, cloves, milk, fettuccine, olive oil, shallots, parmigiano reggiano, pecorino romano, parsley
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Get Salisbury Steak With Mushrooms Recipe from Food Network
Get Salisbury Steak With Mushrooms Recipe from Food Network
Ingredients:
beef, egg, onion, saltine crackers, sage, butter, mixed mushrooms, worcestershire sauce, flour, water, parsley
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Get Catfish Piccata Recipe from Food Network
Get Catfish Piccata Recipe from Food Network
Ingredients:
catfish, butter, olive oil, cloves, dry white wine, lemon, salad greens, capers, parsley leaves
cooking.nytimes.com
Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked Cooked radishes taste like young turnips, which makes sense, since they are related botanically Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt
Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked Cooked radishes taste like young turnips, which makes sense, since they are related botanically Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt
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Get Canby Deep Fried Asparagus Recipe from Food Network
Get Canby Deep Fried Asparagus Recipe from Food Network
Ingredients:
cornstarch, flour, salt, baking powder, white pepper, celery, baking soda, black pepper, egg whites, beer, asparagus
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Get Shrimp Fra Diavolo Recipe from Food Network
Get Shrimp Fra Diavolo Recipe from Food Network
Ingredients:
olive oil, shrimp, chile, cloves, serrano chile, limoncello, white wine, san marzano, parmigiano reggiano, parsley leaves, basil leaves, oregano, butter, zest, baguette, shallot, parsley
www.allrecipes.com
This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.
This recipe results in lots of garlicky shrimp tossed with some linguine, white wine, and lemon juice.
Ingredients:
linguine, olive oil, butter, cloves, shrimp, white wine, lemon juice, red pepper, basil, salt, tomatoes, pecorino romano, parsley
www.allrecipes.com
White cannellini beans, ditalini pasta with vegetables, tomato sauce and herbs in a chicken broth.
White cannellini beans, ditalini pasta with vegetables, tomato sauce and herbs in a chicken broth.
Ingredients:
olive oil, carrot, celery, onion, garlic, tomato sauce, chicken broth, parsley, basil leaves, cannellini beans, ditalini
www.allrecipes.com
A tasty mix of chicken, garlic, mushrooms, and prosciutto tossed with bow tie pasta and a delicious Asiago cream sauce.
A tasty mix of chicken, garlic, mushrooms, and prosciutto tossed with bow tie pasta and a delicious Asiago cream sauce.
Ingredients:
pasta, vegetable oil, chicken breast, heavy cream, chicken bouillon, asiago cheese, cornstarch, butter, prosciutto, garlic, mushrooms, parsley flakes
www.chowhound.com
This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.
This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.
Ingredients:
garlic, shallot, olive oil, butter, mango puree, mango, chili sauce, chives, french baguette
www.allrecipes.com
Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
Ingredients:
tomato sauce, lemon juice, worcestershire sauce, parsley, thyme, bay leaves, brown sugar, salt, red pepper flakes, onion, short ribs
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs