Search Results (15,766 found)
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Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors...
Ingredients:
kiwifruit, plums, mango, cilantro, jalapeno, lime juice, salt, olive oil, grouper, black pepper
www.simplyrecipes.com
Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
www.foodnetwork.com
Get Lobster Vol au Vent with Orange Cognac Sauce Recipe from Food Network
Get Lobster Vol au Vent with Orange Cognac Sauce Recipe from Food Network
Ingredients:
orange juice, sugar, chicken stock, heavy cream, cognac, olive oil, lobster meat, shiitake mushrooms, shallots, tarragon
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This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
This pork chop recipe has oven-roasted bone-in chops topped with a sweet-tart, cherry-port sauce.
Ingredients:
olive oil, shallot, cherries, ruby port, balsamic vinegar, bone, salt, coriander seeds, mustard, black pepper
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
www.simplyrecipes.com
Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for making toast.
Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for making toast.
www.allrecipes.com
Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
Ingredients:
hamburger buns, chicken breast, buffalo, olive oil, bibb lettuce, beefsteak tomato, salad dressing
www.allrecipes.com
In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
Ingredients:
brown rice, butter, chicken broth, olive oil, salt, black pepper, onion powder, cayenne pepper
www.allrecipes.com
Catfish rolled in cornmeal, cayenne pepper, onion powder and paprika, then fried in olive oil to a golden brown. Serve with lemon wedges.
Catfish rolled in cornmeal, cayenne pepper, onion powder and paprika, then fried in olive oil to a golden brown. Serve with lemon wedges.
www.allrecipes.com
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
www.delish.com
If you love dunking pizza crust in ranch, this ranch roux is for you.
If you love dunking pizza crust in ranch, this ranch roux is for you.
cooking.nytimes.com
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C Cook the shrimp on the stove with olive oil and paprika, salt, pepper, garlic and lemon, and serve them as an appetizer with salads.