Search Results (1,437 found)
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This variation on a classic risotto recipe features fennel and sweet Italian sausage.
This variation on a classic risotto recipe features fennel and sweet Italian sausage.
Ingredients:
olive oil, italian sausage, fennel bulb, chicken stock, onion, arborio rice, dry white wine, pecorino romano, butter, parsley
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Get Chunky Puttanesca Crostini Recipe from Food Network
Get Chunky Puttanesca Crostini Recipe from Food Network
Ingredients:
crusty bread, olive oil, anchovy, cloves, red pepper flakes, tomatoes, capers, olives, parsley
cooking.nytimes.com
The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking I made a pesto with escarole
The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking I made a pesto with escarole
Ingredients:
garlic, pine nuts, currants, escarole, parsley, chicken thighs, olive oil, matzo meal, chicken stock, balsamic vinegar
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Get Double Mustard and Herb Crusted Ham Recipe from Food Network
Get Double Mustard and Herb Crusted Ham Recipe from Food Network
Ingredients:
bone, dijon mustard, mustard, honey, panko breadcrumbs, parsley, thyme leaves, olive oil
www.allrecipes.com
This fresh tabbouleh, made with bulgur, tomatoes, mint, and cucumbers has a refreshingly light dressing, perfect for warm summer nights.
This fresh tabbouleh, made with bulgur, tomatoes, mint, and cucumbers has a refreshingly light dressing, perfect for warm summer nights.
Ingredients:
lemon juice, salt, chili powder, olive oil, water, bulgur, parsley, tomato, green bell pepper, cucumber, green onions, mint
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Get Garlic and Herb Tomatoes Recipe from Food Network
Get Garlic and Herb Tomatoes Recipe from Food Network
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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
Ingredients:
prosciutto, olive oil, italian sausages, leeks, celery rib, parsley, parmesan cheese, chicken stock, butter
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Get Classic Moules Frites Recipe from Food Network
Get Classic Moules Frites Recipe from Food Network
Ingredients:
olive oil, shallots, garlic, white wine, mussels, creme fraiche, parsley, butter, chives, mustard
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Get Kale and Pistachio Pesto Spaghetti Recipe from Food Network
Get Kale and Pistachio Pesto Spaghetti Recipe from Food Network
Ingredients:
kale, wheat spaghetti, pistachios, garlic, parsley leaves, olive oil, parmesan, lemon juice
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Get Canby Deep Fried Asparagus Recipe from Food Network
Get Canby Deep Fried Asparagus Recipe from Food Network
Ingredients:
cornstarch, flour, salt, baking powder, white pepper, celery, baking soda, black pepper, egg whites, beer, asparagus
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Get Chicken Scallopine with Saffron Cream Sauce Recipe from Food Network
Get Chicken Scallopine with Saffron Cream Sauce Recipe from Food Network
Ingredients:
olive oil, chicken, shallots, garlic, white wine, chicken broth, saffron threads, heavy cream, salt, black pepper, parsley