Search Results (6,897 found)
www.foodnetwork.com
Get Rigatoni and Cheese Recipe from Food Network
Get Rigatoni and Cheese Recipe from Food Network
Ingredients:
bacon, shallots, porcini mushrooms, chicken stock, butter, bread crumbs, parsley leaves, rigatoni, truffle, milk, aged cheddar, flour
www.foodnetwork.com
Get Steakhouse Shepherd's Pie Recipe from Food Network
Get Steakhouse Shepherd's Pie Recipe from Food Network
Ingredients:
potatoes, olive oil, peppered bacon, sirloin, onion, button mushrooms, butter, flour, beef stock, worcestershire sauce, egg yolk, sour cream, blue cheese, chives, paprika
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butternut squash, onions, shallots, leek white, garlic, rib celery, carrot, bay leaf, salt, black peppercorns, italian parsley, kale, scallions, heavy cream
www.chowhound.com
I am a HUGE fan of soup. I'm constantly tweaking and developing new recipes and have finally discovered the best method for creating a basic chicken stock that...
I am a HUGE fan of soup. I'm constantly tweaking and developing new recipes and have finally discovered the best method for creating a basic chicken stock that...
www.chowhound.com
This classic French beef stew recipe from Tyler Florence has braised beef, mushrooms, and pearl onions in a rich red wine sauce.
This classic French beef stew recipe from Tyler Florence has braised beef, mushrooms, and pearl onions in a rich red wine sauce.
Ingredients:
thyme, bay leaves, rosemary, bacon, flour, salt plus, black pepper, chuck roast, cognac, tomato paste, dry red wine, beef broth, sugar, button mushrooms, pearl onions, garlic, butter, italian parsley
www.foodnetwork.com
Get Bobby Flay's Fra Diavolo Jambalaya Recipe from Food Network
Get Bobby Flay's Fra Diavolo Jambalaya Recipe from Food Network
www.allrecipes.com
To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
To prep chicken breasts ahead of time and avoid dryness, try this special technique that keeps the wing joint attached, as popularized by vintage airlines and revived by Chef John.
Ingredients:
chicken, olive oil, salt, black pepper, herbes, cayenne pepper, butter, rosemary, thyme, chicken stock
www.allrecipes.com
This comforting sausage soup with pasta, mushrooms, garlic and rosemary is perfect on a chilly day.
This comforting sausage soup with pasta, mushrooms, garlic and rosemary is perfect on a chilly day.
Ingredients:
gluten, chicken stock, cloves, olive oil, rosemary, mixed mushrooms, italian sausage, cannellini beans, cherry tomatoes, parsley
www.foodnetwork.com
Get Wolfgang's Beef Goulash Recipe from Food Network
Get Wolfgang's Beef Goulash Recipe from Food Network
Ingredients:
olive oil, onions, sugar, garlic, caraway seeds, paprika, marjoram, thyme leaves, bay leaf, tomato paste, balsamic vinegar, chicken stock, beef, salt, black pepper, egg yolks, egg, milk, flour, nutmeg, pepper, peanut oil, butter, parsley
www.chowhound.com
A Sardinian classic with littleneck clams and a touch of saffron.
A Sardinian classic with littleneck clams and a touch of saffron.
www.allrecipes.com
The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
Ingredients:
celery, onion, carrot, ginger, garlic, chicken stock, beef bouillon, shiitake mushrooms, water, portobello mushrooms, chives