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Get Dijon Mashed Potatoes Recipe from Food Network
Get Dijon Mashed Potatoes Recipe from Food Network
www.delish.com
As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
Ingredients:
canola oil, yellow onion, garlic, ancho chiles, fennel seeds, dry white wine, tomatoes, percent milk, cherrystone clams, yukon gold, red onion, celery rib, fennel bulb, corn kernels, paprika, halibut, shrimp
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Get Lamb Stew Recipe from Food Network
Get Lamb Stew Recipe from Food Network
Ingredients:
yellow onions, turnips, carrots, fennel, cooking oil, chicken stock, garlic, orange juice, apple cider, coriander seeds, fennel seeds, star anise, cumin seeds, orange, salt, black pepper, lamb, dry white wine
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Get Brooklyn's Corniest Hot Dogs Recipe from Food Network
Get Brooklyn's Corniest Hot Dogs Recipe from Food Network
Ingredients:
lardons, onions, salt, canola oil, corn kernels, sugar, cilantro leaves, piri piri, potato buns, butter, mayonnaise, mustard, cotija cheese, lime
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Get Ham and Gruyere Quiche Recipe from Food Network
Get Ham and Gruyere Quiche Recipe from Food Network
Ingredients:
smoked ham, gruyere cheese, pie crust, eggs, half and half, chives, red wine vinegar, dijon mustard, olive oil, mesclun greens, white mushrooms
www.allrecipes.com
Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
Ingredients:
pinto beans, navy beans, baking soda, salt pork, white onion, water, maple syrup, brown sugar, molasses, balsamic vinegar, worcestershire sauce, paprika, garlic salt, black pepper, mustard
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
Ingredients:
butter, cabbage, white wine vinegar, sugar, lentils, garlic, scallions, olive oil, mayonnaise, sour cream, green cabbage, rye bread, mustard, pastrami
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Get Florida Lobster and Fresh Pappardelle with Tomatoes and Chives Recipe from Food Network
Get Florida Lobster and Fresh Pappardelle with Tomatoes and Chives Recipe from Food Network
Ingredients:
tomatoes, dry white wine, water, onions, black peppercorns, tarragon, lobsters, bay leaf, olive oil, butter, corn, shallots, garlic, tomato paste, chives, parmigiano reggiano
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Mix walnuts, pecans, almonds, and cashews with a sweet and salty spice mixture before roasting them to crunchy perfection.
Mix walnuts, pecans, almonds, and cashews with a sweet and salty spice mixture before roasting them to crunchy perfection.
www.allrecipes.com
This whole-wheat bread recipe for the bread machines calls for a seven-grain cereal, creating just the right balance of textures and flavors.
This whole-wheat bread recipe for the bread machines calls for a seven-grain cereal, creating just the right balance of textures and flavors.
Ingredients:
water, yeast, milk, vegetable oil, honey, salt, egg, whole wheat flour, bread flour, cereal
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This is a yeast bread mixed with chocolate syrup, cocoa and almond extract in the bread machine, rolled around a filling of diced dried apricots, and baked in a conventional oven.
This is a yeast bread mixed with chocolate syrup, cocoa and almond extract in the bread machine, rolled around a filling of diced dried apricots, and baked in a conventional oven.
Ingredients:
water, chocolate syrup, almond extract, salt, canola oil, oat flour, bread flour, milk, cocoa, sugar, yeast, apricots
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Using a water roux--a paste of hot water and flour that rests overnight--helps this white yeast-risen bread retain moisture, and creates a fluffy, soft loaf. It's a technique used in China and Japan for a long time, and it gives the bread a silky texture.
Using a water roux--a paste of hot water and flour that rests overnight--helps this white yeast-risen bread retain moisture, and creates a fluffy, soft loaf. It's a technique used in China and Japan for a long time, and it gives the bread a silky texture.