Search Results (18,590 found)
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Recipe for Hash Browns with Leeks and Bell Peppers, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
Recipe for Hash Browns with Leeks and Bell Peppers, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Get Burgundy Mushrooms Recipe from Food Network
Get Burgundy Mushrooms Recipe from Food Network
Ingredients:
button mushrooms, burgundy wine, water, butter, worcestershire sauce, dill seed, black pepper, beef bouillon, chicken bouillon, cloves
www.delish.com
Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor.
Fennel is a gem of the vegetable kingdom, and braising accentuates its anise-like flavor.
Ingredients:
olive oil, pearl onions, fennel bulbs, garlic, chicken broth, bay leaves, salt, black pepper, marjoram, balsamic vinegar
www.allrecipes.com
This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven.
This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven.
Ingredients:
white rice, tiger prawns, ginger, garam masala, black pepper, cloves, cardamom seeds, cinnamon, yogurt, vegetable oil, water, chicken bouillon
www.allrecipes.com
Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.
Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.
Ingredients:
sirloin tips, burgundy wine, beef broth, portobello mushroom, butter, garlic, thyme, salt, black pepper, shallot, flour
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Dry mustard can be intensely hot, much more so than most prepared mustards. Weve used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
Dry mustard can be intensely hot, much more so than most prepared mustards. Weve used it to make a creamy sauce and paired it with crisp cornmeal-coated catfish.
Ingredients:
heavy cream, dry mustard, egg, cornmeal, salt, black pepper, catfish, cooking oil, chicken broth, garlic
www.chowhound.com
With a light honey vinaigrette.
With a light honey vinaigrette.
Ingredients:
red onion, dijon mustard, red wine vinegar, water, olive oil, honey, salt, black pepper, baby spinach, bosc pear
www.delish.com
For a vegetarian version of the dish, omit the pancetta and fry the sage in 2 tablespoons butter instead. If you can't find fresh pumpkin, substitute butternut squash.
For a vegetarian version of the dish, omit the pancetta and fry the sage in 2 tablespoons butter instead. If you can't find fresh pumpkin, substitute butternut squash.
Ingredients:
pumpkin, brown sugar, olive oil, black pepper, noodles, sage, parmesan cheese, egg yolks, nutmeg, hazelnuts
www.allrecipes.com
Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
Ingredients:
chicken wings, salt, garlic powder, onion powder, black pepper, monosodium glutamate, yellow mustard, flour, oil
www.allrecipes.com
Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
Ingredients:
split peas, ham bone, carrots, spanish onion, celery, thyme, bay leaf, salt, black pepper, water
www.foodnetwork.com
Get Orzo with Roasted Vegetables Recipe from Food Network
Get Orzo with Roasted Vegetables Recipe from Food Network
Ingredients:
eggplant, red bell pepper, bell pepper, red onion, garlic, olive oil, salt, black pepper, orzo, lemon juice, scallions, pignolis, basil leaves
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.