Search Results (3,980 found)
www.allrecipes.com
Cashews are the secret to the creamy texture of a vegan corn and potato chowder that even your non-vegan friends will love.
Cashews are the secret to the creamy texture of a vegan corn and potato chowder that even your non-vegan friends will love.
Ingredients:
olive oil, onion, celery, carrots, potatoes, cauliflower, bay leaves, thyme, oregano, vegetable broth, corn kernels, cashews, yeast
www.foodnetwork.com
Get Mustard-and-Herb-Crusted Pork Roast Recipe from Food Network
Get Mustard-and-Herb-Crusted Pork Roast Recipe from Food Network
Ingredients:
salt, sugar, cloves, bay leaves, black peppercorns, rib, panko breadcrumbs, butter, scallion, parsley, thyme, dijon mustard
www.foodnetwork.com
Get BBQ Burger with Pork Recipe from Food Network
Get BBQ Burger with Pork Recipe from Food Network
Ingredients:
beef, grapeseed oil, barbecue sauce, pork, brioche buns, butter, bone, cajun, salt, black pepper, carrots, bay leaves
www.foodnetwork.com
Get Salmon Chowder with Dill Recipe from Food Network
Get Salmon Chowder with Dill Recipe from Food Network
Ingredients:
chicken broth, potatoes, carrots, celery, white onion, cloves, dill, parsley, thyme, bay leaves, lemon, salmon, heavy cream
www.chowhound.com
This crab salad omelet recipe is a delicious way to serve leftover crab for breakfast.
This crab salad omelet recipe is a delicious way to serve leftover crab for breakfast.
Ingredients:
crabmeat, mayonnaise, chives, lemon, lemon juice, old bay, hot sauce, eggs, milk, salt, black pepper, butter, avocado
cooking.nytimes.com
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy
Ingredients:
pork butt, garlic, thyme, rosemary, celery, carrot, onion, bay leaves, chicken stock, white wine, tomatoes, butter, flour
www.foodnetwork.com
Get Fried Calamari Recipe from Food Network
Get Fried Calamari Recipe from Food Network
Ingredients:
tentacles, flour, parsley, lemons, marinara sauce, olive oil, onion, cloves, celery, carrot, tomatoes, bay leaves, butter optional
www.foodnetwork.com
Get Warm Savoy Cabbage Slaw Recipe from Food Network
Get Warm Savoy Cabbage Slaw Recipe from Food Network
Ingredients:
lardons, red onions, carrots, savoy cabbage, apple cider vinegar, mustard seeds, thyme, bay leaves, apple cider, chives
www.foodnetwork.com
Get Green Potato Salad Recipe from Food Network
Get Green Potato Salad Recipe from Food Network
Ingredients:
scallions, chives, water, olive oil, potatoes, bay leaves, red wine vinegar, shallots, dijon mustard, capers, caper, tarragon
www.foodnetwork.com
Get Herb Roasted Chicken Recipe from Food Network
Get Herb Roasted Chicken Recipe from Food Network
Ingredients:
rosemary, sage, cloves, olive oil, chickens, onions, carrots, celery, bay leaves, thyme, chicken stock, dry white wine
cooking.nytimes.com
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
Ingredients:
smoked bacon, tomato paste, potatoes, yellow onions, garlic, fish steaks, salt plus, chile, bay leaves, eggs, bread
www.allrecipes.com
A searing, tongue igniting tuna melt that will satisfy the spicy food lover in your house. Served best with a pale ale (may need more than one to douse the flames on this bad boy). Feel free to adjust ingredients as desired.
A searing, tongue igniting tuna melt that will satisfy the spicy food lover in your house. Served best with a pale ale (may need more than one to douse the flames on this bad boy). Feel free to adjust ingredients as desired.
Ingredients:
vegetable oil, onion, celery, salt, olive oil, brown mustard, mayonnaise, cayenne pepper, cajun, parsley, hot pepper sauce, cheese, italian bread