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Get Antipasto Platter Recipe from Food Network
Get Antipasto Platter Recipe from Food Network
Ingredients:
meats, cheese, quince, bosc pear, lemon, ricotta cheese, pine nuts, figs, red wine, sugar, thyme, olive oil, shallot, cloves, brown sugar, red wine vinegar, cinnamon, orange peel, olives
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Get Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti Recipe from Food Network
Get Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti Recipe from Food Network
Ingredients:
flat parsley, cilantro, scallions, lemon grass, ginger, shallot, riesling, juice, chicken stock, lychee, butter, carrots, potato, cumin
www.chowhound.com
In this healthy side dish recipe, roasted carrots and parsnips are tossed with bulgur and sunflower seeds with a honey-lemon dressing.
In this healthy side dish recipe, roasted carrots and parsnips are tossed with bulgur and sunflower seeds with a honey-lemon dressing.
Ingredients:
olive oil, yellow onion, garlic, cumin, water, salt plus, bulgur, carrots, parsnips, lemon juice, honey, italian parsley, sunflower seeds
www.allrecipes.com
This tangy French dressing is made with ketchup, olive oil, onion, lemon juice, and a few seasonings. It's easy to keep a batch in the refrigerator ready for your favorite salad.
This tangy French dressing is made with ketchup, olive oil, onion, lemon juice, and a few seasonings. It's easy to keep a batch in the refrigerator ready for your favorite salad.
Ingredients:
olive oil, ketchup, sugar, white vinegar, onion, lemon juice, dry mustard, paprika, salt, black pepper
www.allrecipes.com
Traditional Vietnamese ingredients flavor this marinated beef, which is broiled or grilled on skewers and served over romaine lettuce leaves. It is garnished with fresh basil, green onions, and mint.
Traditional Vietnamese ingredients flavor this marinated beef, which is broiled or grilled on skewers and served over romaine lettuce leaves. It is garnished with fresh basil, green onions, and mint.
Ingredients:
sugar, soy sauce, black pepper, cloves, lemon grass, sesame seeds, sirloin tip, romaine lettuce
www.allrecipes.com
Nothing beats a mug of hot cider on a cold winter day. This recipe is great as it calls for fresh apple cider and pure maple syrup. Start with only 6 strips each of the orange and lemon peel, and adjust to taste.
Nothing beats a mug of hot cider on a cold winter day. This recipe is great as it calls for fresh apple cider and pure maple syrup. Start with only 6 strips each of the orange and lemon peel, and adjust to taste.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 10 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces.
This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces.
www.allrecipes.com
Making a quick compound butter to spread on your halibut steaks is a perfect way to get a tasty grilled fish.
Making a quick compound butter to spread on your halibut steaks is a perfect way to get a tasty grilled fish.
Ingredients:
butter, lemon juice, onion powder, parsley, dill weed, sugar, salt, black pepper, halibut steaks
www.allrecipes.com
Kale, spinach, coconut, and almond milk are blended together, creating the best green juice that is quick to prepare.
Kale, spinach, coconut, and almond milk are blended together, creating the best green juice that is quick to prepare.
Ingredients:
gala apple, kale, coconut meat, cucumber, celery, spinach, coconut water, almond milk, water, lemon
cooking.nytimes.com
The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled
The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled
Ingredients:
fennel, chicken broth, black peppercorns, bay leaves, cloves, chile, lemon juice, olive oil, parsley
www.chowhound.com
THIS RECIPE IS FOR YOUR EYES ONLY AND YOU WILL SELF-DESTRUCT IF YOU DO NOT COMPLY
THIS RECIPE IS FOR YOUR EYES ONLY AND YOU WILL SELF-DESTRUCT IF YOU DO NOT COMPLY