Search Results (11,401 found)
cooking.nytimes.com
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, onions, converted rice, chicken broth, golden raisins, lemon, bay leaf, saffron, tabasco
www.allrecipes.com
Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
Ingredients:
rice paper, chicken breast, red bell pepper, english cucumber, carrot, basil, mint, cilantro
www.foodnetwork.com
Get Cheesy Soup Recipe from Food Network
Get Cheesy Soup Recipe from Food Network
Ingredients:
butter, leek green, chicken stock, potato, half and half, provolone, parmesan, mozzarella, cheddar
cooking.nytimes.com
Consider denting the budget with a foie gras and truffle indulgence for two By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits As for the truffle, fresh black is not required
Consider denting the budget with a foie gras and truffle indulgence for two By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits As for the truffle, fresh black is not required
Ingredients:
foie gras, dry red wine, duck fat, shallots, chicken stock, thyme, truffle, pappardelle
www.allrecipes.com
The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
Ingredients:
yellow hominy, green beans, butternut squash, potatoes, water, chicken bouillon, butter, flour, pepper
www.delish.com
A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice.
A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice.
Ingredients:
snappers, chicken broth, soy sauce, lime juice, orange juice, sesame oil, ginger, scallions
www.delish.com
Here's an impressive dish that's not-at-all difficult to make-Moroccan-inspired couscous stuffed into roast cornish hens.
Here's an impressive dish that's not-at-all difficult to make-Moroccan-inspired couscous stuffed into roast cornish hens.
Ingredients:
almonds, chicken broth, apricots, couscous, butter, honey, cinnamon, cornish hens, cooking oil, water
www.foodnetwork.com
Get Venison Enchiladas Recipe from Food Network
Get Venison Enchiladas Recipe from Food Network
www.allrecipes.com
Make your own turkey stock the day after Thanksgiving by simmering the turkey carcass with vegetables and seasonings you probably already have on hand.
Make your own turkey stock the day after Thanksgiving by simmering the turkey carcass with vegetables and seasonings you probably already have on hand.
Ingredients:
turkey carcass, onions, carrots, celery, green bell pepper, cloves, chicken bouillon, black peppercorns, bay leaves
www.allrecipes.com
The best egg foo young I have ever had. Hope you enjoy it too! To serve, place the egg patty over steamed rice and serve with the sauce on top.
The best egg foo young I have ever had. Hope you enjoy it too! To serve, place the egg patty over steamed rice and serve with the sauce on top.
Ingredients:
eggs, bean sprouts, green onions, shrimp, garlic powder, vegetable oil, chicken broth, cornstarch, sugar, white vinegar, soy sauce
www.delish.com
In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
Ingredients:
butternut squash, olive oil, pine nuts, shallot, tomato paste, dry white wine, chicken broth, saffron threads, parmigiano reggiano