Search Results (11,510 found)
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.simplyrecipes.com
Perfect for a hearty meal! Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano, thyme, and rosemary.
Perfect for a hearty meal! Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano, thyme, and rosemary.
Ingredients:
lamb, olive oil, yellow onion, carrots, celery, potatoes, garlic, beef stock, thyme, rosemary, oregano, bay leaf, raisins, mint 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
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
white onions, butter, leeks, shallots, salt, cayenne pepper, heavy cream, bread crumbs, parmesan cheese, chicken broth
www.allrecipes.com
Onions and peppers are sauteed, then simmered with quinoa and tomatoes to make a delicious whole grain side dish. This colorful quinoa dish is easy to cook, and my toddler loves it!
Onions and peppers are sauteed, then simmered with quinoa and tomatoes to make a delicious whole grain side dish. This colorful quinoa dish is easy to cook, and my toddler loves it!
Ingredients:
vegetable oil, onions, green bell pepper, red bell pepper, bell pepper, cloves, quinoa, vegetable broth, tomato puree, tomatoes
www.delish.com
Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
Spicy Italian sausage and broccoli rabe simmer in a flavorful tomato sauce. Served over a mound of creamy polenta, they make a ravishing, rustic Italian meal for a cold winters night. If you like, pass grated Parmesan at the table.
Ingredients:
broccoli rabe, olive oil, italian sausage, onion, cloves, dry white wine, tomatoes, chicken broth, thyme, salt, parsley, water, cornmeal
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
cooking.nytimes.com
This recipe is by Marian Burros and takes 27 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes 27 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Beef and Onion Stuffed Potatoes Recipe from Food Network
Get Beef and Onion Stuffed Potatoes Recipe from Food Network