Search Results (731 found)
www.allrecipes.com
A quick summer salad, tossing chicken with herbs, chopped celery and mayonnaise or any favorite prepared dressing.
A quick summer salad, tossing chicken with herbs, chopped celery and mayonnaise or any favorite prepared dressing.
cooking.nytimes.com
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it
www.foodnetwork.com
Get Lobster with Mayonnaise Recipe from Food Network
Get Lobster with Mayonnaise Recipe from Food Network
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
www.allrecipes.com
A potato salad flavored with garlic, freshly shaved Parmesan cheese, and artichoke hearts has a West Coast feeling.
A potato salad flavored with garlic, freshly shaved Parmesan cheese, and artichoke hearts has a West Coast feeling.
Ingredients:
potatoes, eggs, artichoke hearts, cloves, parmesan cheese, croutons, dijon mustard, rice vinegar, mayonnaise
www.foodnetwork.com
Get Whole Roasted Bass Recipe from Food Network
Get Whole Roasted Bass Recipe from Food Network
www.foodnetwork.com
Get Cilantro Grilled Chicken Breast Recipe from Food Network
Get Cilantro Grilled Chicken Breast Recipe from Food Network
Ingredients:
chicken breast, canola oil, salt, black pepper, herb butter, cilantro leaves, butter, garlic, red onion, parsley leaves, garlic powder, lemon, white wine
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
white beans, yellow onions, carrots, celery, olive oil, garlic, jalapeno pepper, parsley, vegetable stock, thyme, bay leaf, cumin seed, black pepper, cumin, cilantro, oregano
www.allrecipes.com
An easy and delicious cold pasta salad tastes like an Italian antipasto platter, with cheese tortellini, olives, pepperoni, mozzarella cheese, and marinated artichoke hearts.
An easy and delicious cold pasta salad tastes like an Italian antipasto platter, with cheese tortellini, olives, pepperoni, mozzarella cheese, and marinated artichoke hearts.
www.foodnetwork.com
Get Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach Recipe from Food Network
Get Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach Recipe from Food Network
Ingredients:
vegetable, chicken breasts, olive oil, cloves, shallot, lemon juice, sugar snap peas, peas, baby spinach, basil, parsley
www.allrecipes.com
Not your normal every day baked potato. Potatoes are cut into connected slices before being seasoned and baked. I leave the skin on (it gets crispy and yummy), but this can be made with them peeled also.
Not your normal every day baked potato. Potatoes are cut into connected slices before being seasoned and baked. I leave the skin on (it gets crispy and yummy), but this can be made with them peeled also.