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cooking.nytimes.com
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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Get Shrimp Creole Recipe from Food Network
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My version of a traditional Brazilian dish that I 'tweaked' to reduce fat while keeping the rich flavors famous in Brazil....my Brazilian friends gave this version rave reviews! Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
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Chef John's recipe for smoked pork shank with white beans is the perfect fall or winter dish for a cold evening.
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Get Chardonnay Poached Salmon with Dill Dijon Whipped Cream Recipe from Food Network
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
cooking.nytimes.com
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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Get Scrapple Recipe from Food Network
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A quick and easy recipe for potato soup that I have made in our restaurant 100's of times. It is a customer favourite!
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Get Danny Glover's Seafood Gumbo Recipe from Food Network
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A baked chicken breast recipe for breaded, boneless, or skinless chicken breasts that is easy enough for a weeknight meal but still packed with flavor.