Search Results (8,054 found)
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
www.delish.com
Your typical takeout order has nothing on this homemade version.
Your typical takeout order has nothing on this homemade version.
Ingredients:
jasmine rice, soy sauce, chicken broth, wine vinegar, brown sugar, cloves, sesame oil, cornstarch, ginger, sriracha, canola oil, skirt steak, broccoli, red pepper
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Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
Spice up your next meal with this tempting Roasted New York Strip Steak with Chimichurri Sauce that is sure to be a family favorite.
Ingredients:
olive oil, cumin, red pepper flakes, oregano, strip steaks, cloves, parsley leaves, cilantro leaves, red wine vinegar, salt, black pepper
www.foodnetwork.com
Get Buffalo Chicken Lasagna (aka Buffalo "Dew-Sagna") Recipe from Food Network
Get Buffalo Chicken Lasagna (aka Buffalo "Dew-Sagna") Recipe from Food Network
Ingredients:
tomato sauce, butter, brown sugar, hot sauce, paprika, cayenne pepper, vinegar, ricotta cheese, blue cheese, rub, green chile, jack cheese, eggs, lasagna noodles, rotisserie chicken
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A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
A version of the classic bearnaise sauce, made without butter, is thickened with egg yolks and flavored with tarragon Dijon mustard.
www.allrecipes.com
Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.
Ingredients:
olive oil, balsamic vinegar, dijon mustard, cloves, worcestershire sauce, black pepper, portobello mushrooms, kaiser rolls
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Cucumber and onion in a sour cream and vinegar dressing makes a simple and quick cucumber salad.
Cucumber and onion in a sour cream and vinegar dressing makes a simple and quick cucumber salad.
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Green beans in a bright, tangy dressing that combines balsamic vinegar, olive oil, shallots, and garlic. Served cold.
Green beans in a bright, tangy dressing that combines balsamic vinegar, olive oil, shallots, and garlic. Served cold.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
ham, brown sugar, clementines, green, white wine vinegar, plus, dijon mustard, cinnamon
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
Ingredients:
cherry tomatoes, mayonnaise, sour cream, wine vinegar, garlic, corn kernels, basil leaves, red onion, raisins
www.delish.com
This salad is an extraordinary combination of ingredients that wouldn't seem to go together: feta, strawberries, and almonds.
This salad is an extraordinary combination of ingredients that wouldn't seem to go together: feta, strawberries, and almonds.
Ingredients:
dijon mustard, honey, shallot, red wine vinegar, baby lettuces, strawberries, smoked almonds
cooking.nytimes.com
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.