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Enjoy this Five Onion Soup with Crispy Shallots and Fresh Chives recipe with ingredients and easy step-by-step directions from Chowhound.
Enjoy this Five Onion Soup with Crispy Shallots and Fresh Chives recipe with ingredients and easy step-by-step directions from Chowhound.
www.allrecipes.com
Roasted almonds are coated in a honey glaze and lightly salted for a savory sweet snack any time of the year.
Roasted almonds are coated in a honey glaze and lightly salted for a savory sweet snack any time of the year.
www.allrecipes.com
These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.
These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.
www.allrecipes.com
Fresh mint leaves and a good bottle of bourbon are the key ingredients to this classic mint julep. This recipe makes a large batch so you're ready for the Kentucky Derby or any sultry afternoon.
Fresh mint leaves and a good bottle of bourbon are the key ingredients to this classic mint julep. This recipe makes a large batch so you're ready for the Kentucky Derby or any sultry afternoon.
www.allrecipes.com
This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.
This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.
www.allrecipes.com
White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.
White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.
www.allrecipes.com
Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings.
Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nigella Lawson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Use your leftover rice for this quick and tasty rice pudding recipe.
Use your leftover rice for this quick and tasty rice pudding recipe.
www.allrecipes.com
This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.
This is a simple, plain rice pudding that will remind you of your grandmothers'! It's white rice baked with sugar, scalded milk and butter.
www.allrecipes.com
This three ingredient tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!
This three ingredient tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!
cooking.nytimes.com
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling
Miso, the traditional Japanese soybean paste, is one of those convenience foods whose complexity belies its ingredients: it contains only soybeans, salt and grain (usually rice or barley, though others are used too), inoculated with the Aspergillus orzyae bacteria and aged for up to three years The production process is not unlike that for good hard cheese, and miso is frequently compared with Parmesan It is equally complex, and both are known for the strong presence of umami, the Japanese word for the fifth taste (after salt, sour, sweet and bitter), roughly translated as ''deliciousness.'' Here, miso is combined with little more than scallops, then allowed to sit for a while before grilling or broiling