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cooking.nytimes.com
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
www.delish.com
A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: fish broth, tomato paste, flour
www.delish.com
Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
www.allrecipes.com
Chicken coated in saltine crackers is baked with a white wine sauce in a recipe that will soon become a weeknight family favorite.
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Pear and vegetables transform boxed stuffing mix into something special.
www.allrecipes.com
Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.
Ingredients: turkey gravy, flour, water, turkey
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Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
www.simplyrecipes.com
A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.
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Mushroom and black bean quesadillas made on whole wheat tortillas are vegetarian, quick and easy, and a healthy dinner for the whole family.