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Get Quick Grape Spritzer Recipe from Food Network
Get Quick Grape Spritzer Recipe from Food Network
cooking.nytimes.com
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence In his 2003 article accompanying the recipe, Jonathan Reynolds said, “The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings.” Did we mention that's it's a cinch to put together
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Get Killer Kale Salad Recipe from Food Network
Get Killer Kale Salad Recipe from Food Network
Ingredients:
bacon, butter, red onion, white mushrooms, white wine, olive oil, balsamic vinegar, thyme, kale, goat cheese
www.allrecipes.com
I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
Ingredients:
white wine vinegar, white wine, shallots, wasabi, soy sauce, butter, olive oil, cilantro leaves, tuna steaks
www.delish.com
Oh how we've missed soup season.
Oh how we've missed soup season.
Ingredients:
bacon, turkey, garlic, red onion, carrots, bell pepper, dry white wine, chicken stock, white rice, parsley
www.allrecipes.com
Use this authentic recipe to make warming bowls of French onion soup, complete with toasted slices of baguette and melted Gruyère cheese.
Use this authentic recipe to make warming bowls of French onion soup, complete with toasted slices of baguette and melted Gruyère cheese.
Ingredients:
butter, onions, water, flour, chicken stock, white wine, salt, black pepper, french baguette, cheese
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Get Smoky Pork Posole Recipe from Food Network
Get Smoky Pork Posole Recipe from Food Network
Ingredients:
guajillo chile, chicken broth, vegetable oil, bone, white onion, cloves, bay leaf, oregano, cumin, white hominy
www.delish.com
This sweet and tangy pork is seriously a party in your mouth.
This sweet and tangy pork is seriously a party in your mouth.
Ingredients:
white vinegar, sugar, ketchup, ginger, cornstarch, white rice, pork, vegetable oil, red bell pepper, onion, pineapple
www.allrecipes.com
Fried onions top a mixture of lentils and rice seasoned with cumin and garlic powder in this vegetarian meal.
Fried onions top a mixture of lentils and rice seasoned with cumin and garlic powder in this vegetarian meal.
Ingredients:
lentils, water, salt, cumin, garlic powder, white rice, olive oil, vegetable oil, white onions
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Get Pan Seared Bronzino with Mushroom Pan Jus Recipe from Food Network
Get Pan Seared Bronzino with Mushroom Pan Jus Recipe from Food Network
Ingredients:
grapeseed oil, salt, white pepper, flour, skin, white wine, mushroom, mushrooms, parsley, thyme, rosemary, garlic, butter
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Ingredients:
sourdough bread, butter, olive oil, yellow onions, white wine vinegar, white wine, chicken stock, cheese, parmesan
www.delish.com
Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
Ingredients:
olive oil, chicken thighs, white mushrooms, shallot, dry white wine, chicken stock, heavy cream, mustard, tarragon