Search Results (9,103 found)
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Get Loco Moco Recipe from Food Network
Get Loco Moco Recipe from Food Network
Ingredients:
rice, chicken broth, beef, onion, butter, cremini mushrooms, beef broth, worcestershire sauce, cornstarch, eggs, parsley, roma tomato
cooking.nytimes.com
This recipe is steeped in Neapolitan tradition: It’s made the day after the big Easter feast, as a way to use up leftover cheese and meat An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option The herby pesto and Gruyère, though, are my own nontraditional additions
This recipe is steeped in Neapolitan tradition: It’s made the day after the big Easter feast, as a way to use up leftover cheese and meat An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option The herby pesto and Gruyère, though, are my own nontraditional additions
Ingredients:
olive oil, semolina flour, basil leaves, parsley leaves, salt, bread flour, instant yeast, water, salami, gruy, parmesan, eggs
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Get Lamb Crepinettes Recipe from Food Network
Get Lamb Crepinettes Recipe from Food Network
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Get Grilled Eggplant Dip Recipe from Food Network
Get Grilled Eggplant Dip Recipe from Food Network
Ingredients:
red bell pepper, canola oil, eggplant, cloves, tahini, greek yogurt, olive oil, lemon, oregano, smoked paprika, parsley, pita
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Get Grilled Shrimp and Cilantro Pesto Pizza Recipe from Food Network
Get Grilled Shrimp and Cilantro Pesto Pizza Recipe from Food Network
Ingredients:
water, flour, salt, olive oil, buffalo mozzarella, cilantro leaves, parsley leaves, garlic, pine nuts, parmesan, shrimp
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Get Foil-Packet Chicken Puttanesca Recipe from Food Network
Get Foil-Packet Chicken Puttanesca Recipe from Food Network
Ingredients:
chicken breasts, olive oil, cherry tomatoes, artichoke hearts, olives, capers, cloves, red pepper flakes, baguette, parmesan cheese, parsley
cooking.nytimes.com
Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
Dr David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year You can use a variety of dried fruits and nuts, as well as a mix of herbs
Ingredients:
water, fruit, cilantro, mint, parsley, rainbow quinoa, pistachios, almonds, walnuts, lemon, lemon juice, garlic, cinnamon, pomegranate, olive oil
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Get Bite-Size Beef Wellingtons Recipe from Food Network
Get Bite-Size Beef Wellingtons Recipe from Food Network
Ingredients:
olive oil, beef tenderloin, shallot, cremini mushrooms, parsley, puff pastry, dijon mustard, cream, egg, sour cream, horseradish
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Get Mediterranean Tuna Melts Recipe from Food Network
Get Mediterranean Tuna Melts Recipe from Food Network
Ingredients:
tuna, parsley, olives, red onion, juice, smoked paprika, pitas, halloumi cheese, olive oil, baby arugula, cherry tomatoes, cucumbers
cooking.nytimes.com
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
Ingredients:
flour, salt, black pepper, beef tenderloin, butter, onion, mushrooms, chicken stock, sour cream, tomato paste, worcestershire sauce, parsley
www.delish.com
Yep, it's as good as it sounds.
Yep, it's as good as it sounds.
Ingredients:
chicken, breadcrumbs, cloves, parsley, italian seasoning, olive oil, butter, flour, milk, parmesan, cream cheese, buns, baby spinach, tomatoes
www.chowhound.com
A healthy recipe for tender, juicy turkey meatballs simmered in a simple tomato sauce.
A healthy recipe for tender, juicy turkey meatballs simmered in a simple tomato sauce.
Ingredients:
breadcrumbs, milk, oregano, fennel seeds, red pepper flakes, ricotta cheese, egg, parsley, salt plus, turkey, tomatoes, olive oil