Search Results (9,747 found)
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Get Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing Recipe from Food Network
Get Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing Recipe from Food Network
Ingredients:
semolina flour, salt, eggs, milk, olive oil, bean puree, parsley, pine nuts, mint, fava beans, cloves
www.allrecipes.com
Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
www.chowhound.com
I developed this recipe to compete in the February 2008 contest!
I developed this recipe to compete in the February 2008 contest!
www.delish.com
Bread and butter pudding with whiskey crème anglaise is made with buttered slices of brioche and spiked custard sauce.
Bread and butter pudding with whiskey crème anglaise is made with buttered slices of brioche and spiked custard sauce.
Ingredients:
brioche, butter, golden raisins, sugar, milk, eggs, egg yolks, heavy cream, vanilla bean, irish whiskey
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Sweetened cream is flavored with vanilla and whipped until smooth and satiny in this recipe for a classic dessert topping, Chantilly cream.
Sweetened cream is flavored with vanilla and whipped until smooth and satiny in this recipe for a classic dessert topping, Chantilly cream.
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
Ingredients:
skin, beets, red wine vinegar, potatoes, green beans, beans, baby zucchini, eggs, breakfast radish, gem lettuce, mussels, garlic, shallot, thyme, white wine, cloves, egg, egg yolk, juice, blended oil
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Get Galway Bay Coleslaw Recipe from Food Network
Get Galway Bay Coleslaw Recipe from Food Network
cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
Ingredients:
chicken, vegetable oil, olive oil, onion, red pepper flakes, garlic, red bell peppers, tomatoes
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Ingredients:
white onion, butter, sparkling wine, parsnips, honeycrisp apples, russet potato, rubbed sage, vegetable stock, half and half, green onions
www.chowhound.com
A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
A rich stuffed poblano peppers recipe with eggs, chorizo, and black beans.
Ingredients:
poblano peppers, eggs, heavy cream, butter, olive oil, chorizo, black beans, monterey jack, sour cream, ancho chile, green onions
www.allrecipes.com
Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.
Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.
Ingredients:
vegetable oil, onion, chicken, mexican beer, ancho chiles, cumin, salt, enchilada sauce, taco, green chiles, sour cream, cilantro, lime
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Get Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche Recipe from Food Network
Get Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche Recipe from Food Network
Ingredients:
creme fraiche, vanilla, orange, vanilla bean, sugar, cinnamon, orange peel, pears, maple syrup, eggs, flour, milk, brown sugar, pumpkin pie spice, molasses, salt, butter