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Get Spicy Cocktail Meatballs Recipe from Food Network
Get Spicy Cocktail Meatballs Recipe from Food Network
Ingredients:
beef, pork, bread crumbs, milk, onion, eggs, chipotle pepper, sauce, salt, canola oil, red pepper flakes, ketchup, brown sugar, red wine vinegar
www.allrecipes.com
This is a simple recipe for meatballs simmered in a tomato sauce.
This is a simple recipe for meatballs simmered in a tomato sauce.
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification â egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
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Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network
Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network
Ingredients:
porterhouse steaks, butter, olive oil, leeks, cloves, chicken broth, heavy cream, canola oil
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Get Crab Cocktail Americana Recipe from Food Network
Get Crab Cocktail Americana Recipe from Food Network
Ingredients:
mayonnaise, mustard, worcestershire sauce, lemon, crabmeat, tomatoes, avocado, boston lettuce
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Fresh sugar snap peas are stir-fried with garlic and soy sauce to create this quick and easy side dish that the whole family will enjoy.
Fresh sugar snap peas are stir-fried with garlic and soy sauce to create this quick and easy side dish that the whole family will enjoy.
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Get Austrian Lobster Cocktail Recipe from Food Network
Get Austrian Lobster Cocktail Recipe from Food Network
Ingredients:
mayonnaise, tomato sauce, lobster tail, onion, anchovy, capers, parsley, egg white, worcestershire sauce, orange juice, lemon, mustard, horseradish, paprika, cayenne, dry sherry, cognac, cointreau, shrimp
cooking.nytimes.com
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
www.allrecipes.com
Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
grapeseed oil, shallots, tomatoes, cider vinegar, cardamom, cinnamon, ginger, clove, chili powder, fish sauce, black pepper, honey
www.chowhound.com
A sherry cocktail made with elderflower liqueur and homemade bitters from San Francisco restaurant Nopa.
A sherry cocktail made with elderflower liqueur and homemade bitters from San Francisco restaurant Nopa.
Ingredients:
amontillado sherry, elderflower liqueur