Search Results (63 found)
cooking.nytimes.com
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
Ingredients:
turkey, dry red wine, onion, carrot, celery rib, garlic, bouquet garni, canola oil, flour, chicken stock, green cabbage, butter
www.foodnetwork.com
Get Ricotta Orange Pound Cake with Strawberries Recipe from Food Network
Get Ricotta Orange Pound Cake with Strawberries Recipe from Food Network
Ingredients:
cake flour, baking powder, salt, butter, ricotta cheese, sugar, eggs, vanilla, orange, amaretto, strawberries
cooking.nytimes.com
This rectangular tart is like a pizza but easier Instead of a yeast dough, the base is a crisp pastry made with olive oil The recipe makes enough dough for 2 tarts.
This rectangular tart is like a pizza but easier Instead of a yeast dough, the base is a crisp pastry made with olive oil The recipe makes enough dough for 2 tarts.
www.foodnetwork.com
Get Jalapeno Cheddar Cornbread Recipe from Food Network
Get Jalapeno Cheddar Cornbread Recipe from Food Network
Ingredients:
flour, yellow cornmeal, sugar, baking powder, salt, milk, eggs, butter, sharp cheddar, scallions, jalapeno peppers
www.allrecipes.com
Easter and Christmas leftover ham is baked in a cheesy casserole with potatoes and a simple cream sauce. Your family is sure to love this leftover makeover.
Easter and Christmas leftover ham is baked in a cheesy casserole with potatoes and a simple cream sauce. Your family is sure to love this leftover makeover.
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
chuck roast, bacon grease, veal, dry red wine, brandy, onions, carrots, celery, cloves, parsley, bay leaves, white peppercorns, thyme, allspice, cayenne, gelatin, water, salt, lemon juice, worcestershire sauce, tabasco sauce
www.simplyrecipes.com
Gluten-free buttermilk biscuits are happening! If you can't eat gluten and seriously miss a warm and flaky biscuit, we've got you covered.
Gluten-free buttermilk biscuits are happening! If you can't eat gluten and seriously miss a warm and flaky biscuit, we've got you covered.
www.foodnetwork.com
Get Hazelnut and Chocolate Pie with Vanilla Whipped Cream Recipe from Food Network
Get Hazelnut and Chocolate Pie with Vanilla Whipped Cream Recipe from Food Network
Ingredients:
chocolate chips, hazelnuts, flour, sugar, water, eggs, butter, vanilla, cinnamon, heavy whipping cream, powdered sugar
www.foodnetwork.com
Get Pork Chili Verde Recipe from Food Network
Get Pork Chili Verde Recipe from Food Network
Ingredients:
poblano chiles, vegetable oil, pork, yellow onion, cloves, jalapeno chiles, tomatillos, chicken broth, mexican lager, cumin, oregano, allspice, cilantro, masa harina, lime juice
www.simplyrecipes.com
Biscuits and Gravy! Make this classic Southern recipe with homemade buttermilk biscuits and a rich, creamy sausage gravy. This is comfort food at its very best.
Biscuits and Gravy! Make this classic Southern recipe with homemade buttermilk biscuits and a rich, creamy sausage gravy. This is comfort food at its very best.
Ingredients:
flour, sugar, salt, vegetable shortening, butter, chilled buttermilk, pork sausage, yellow onion, milk, poultry, nutmeg, worcestershire sauce, tabasco sauce, bacon grease
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 2 hours 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes About 2 hours 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is a hack of a recipe by Todd Wilbur in “Top Secret Recipes, More Classics” for the chili sauce from a well-known hot dog chain, which I am quite fond of...
This is a hack of a recipe by Todd Wilbur in “Top Secret Recipes, More Classics” for the chili sauce from a well-known hot dog chain, which I am quite fond of...
Ingredients:
beef, fat, flour, cornstarch, water, vinegar, chili powder, bbq sauce, salt, black pepper, cocoa