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Get Mustard Mayo Recipe from Food Network
Get Mustard Mayo Recipe from Food Network
cooking.nytimes.com
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
In 2002, Mark Bittman published this revolutionary approach to roasting the Thanksgiving turkey, which allows you to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird Simply cut out the backbone — or ask your butcher to do it for you — and spread the bird out flat before roasting, a technique known as spatchcocking that is commonly used with chickens Roasted at 450 degrees, a 10-pound bird will be done in about 45 minutes
www.delish.com
Mango and tarragon conspire to make this chicken salad unusually delicious.
Mango and tarragon conspire to make this chicken salad unusually delicious.
Ingredients:
lime juice, mayonnaise, honey mustard, salt, black pepper, olive oil, chicken, cucumber, red bell pepper, red onion, mango, tarragon, salad greens
www.allrecipes.com
Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
Ingredients:
almonds, rotisserie chicken, red peppers, celery, salt, black pepper, mayonnaise, cilantro, honey, sesame oil, ginger, mandarin oranges
www.allrecipes.com
Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
Ingredients:
yellow onion, cloves, bay leaf, spanish paprika, salt, olive oil, white wine, spanish, lemon juice, cayenne pepper
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Get Manhattan Clam Chowder Recipe from Food Network
Get Manhattan Clam Chowder Recipe from Food Network
Ingredients:
olive oil, spanish onion, celery, cloves, tomato paste, parsley, thyme, bay leaf, potato, clam juice, tomatoes, clams, salt
www.allrecipes.com
Mushroom and black bean quesadillas made on whole wheat tortillas are vegetarian, quick and easy, and a healthy dinner for the whole family.
Mushroom and black bean quesadillas made on whole wheat tortillas are vegetarian, quick and easy, and a healthy dinner for the whole family.
Ingredients:
olive oil, mushrooms, onion, black beans, cilantro, black pepper, wheat tortillas, mozzarella cheese, lime juice, salsa
www.delish.com
You can never have enough queso recipes.
You can never have enough queso recipes.
Ingredients:
olive oil, cloves, salsa verde, cream cheese, mozzarella, sour cream, cilantro, red pepper flakes
www.allrecipes.com
Beef patties filled with mint, cilantro, egg, and South Asian spices are shallow fried to make beautifully charred Pakistani chapli kebabs.
Beef patties filled with mint, cilantro, egg, and South Asian spices are shallow fried to make beautifully charred Pakistani chapli kebabs.
Ingredients:
egg, beef, tomato, red onion, cilantro, mint, ginger, coriander seeds, salt, cumin, cayenne pepper, vegetable oil
cooking.nytimes.com
Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
cooking.nytimes.com
Pairing spicy chilis and sweet mango in salsa is a classic Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.
Pairing spicy chilis and sweet mango in salsa is a classic Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.
Ingredients:
brown sugar, black pepper, olive oil, cashews, chicken thighs, salt, scallions, cilantro, garlic, rum, cider vinegar, cilantro leaves