Search Results (2,404 found)
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Get Lamb-Stuffed Cabbage with Red Wine Demi-Glace Recipe from Food Network
Get Lamb-Stuffed Cabbage with Red Wine Demi-Glace Recipe from Food Network
Ingredients:
olive oil, red onion, garlic, red wine, beef, white pepper, cornstarch, green cabbage, lamb, cheddar, whiskey, breadcrumbs, celery, eggs, red bell peppers, green bell pepper, shallot, yellow onion, scallions, butter
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Get Lamb Chops with Pomegranate Sauce and Saffron Pilaf Recipe from Food Network
Get Lamb Chops with Pomegranate Sauce and Saffron Pilaf Recipe from Food Network
Ingredients:
butter, pasta, white rice, saffron threads, chicken stock, pomegranate juice, red wine, worcestershire sauce, peppercorns, cloves, bay leaf, cornstarch, lamb, olive oil, garlic, spinach
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Get Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette Recipe from Food Network
Get Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette Recipe from Food Network
Ingredients:
soy sauce, mirin, ginger, sesame oil, scallions, chile, garlic, lamb, honey, mint, peanut oil, wine vinegar, egg yolk
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Get Baby Lamb Chops with Artichoke and Tarragon Dip Recipe from Food Network
Get Baby Lamb Chops with Artichoke and Tarragon Dip Recipe from Food Network
Ingredients:
artichoke hearts, mushrooms, shallot, tarragon, white wine vinegar, olive oil, baby lamb, carrots, sugar snap peas, greens
cooking.nytimes.com
This recipe is by Bryan Miller and takes 3 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 3 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
lamb, olive oil, cloves, onion, celery, carrots, red wine, bay leaves, anchovy, beef stock, plum tomatoes, black peppercorns
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Get Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace Recipe from Food Network
Get Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace Recipe from Food Network
Ingredients:
black peppercorns, dijon mustard, soy sauce, red wine, thyme, garlic, canola oil, bone removed, garnish, fennel bulb, onion, parsnip, sweet potato, celery, heavy cream, gruyere cheese, veal, shallots, star anise, veal bones, olive oil, carrots, onions
www.delish.com
The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids.
The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids.
Ingredients:
olive oil, chicken thighs, onion, garlic, ginger, chicken broth, cumin, saffron threads, cilantro
www.delish.com
Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
Ingredients:
smoked ham, lemon, white onion, chicken stock, lemon lime, mustard, lemon juice, bourbon, cornstarch
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Get Colonial Goose Recipe from Food Network
Get Colonial Goose Recipe from Food Network
Ingredients:
bacon, onion, sheep, bread crumbs, egg, rosemary, lamb, honey, dry mustard, worcestershire sauce, cider
www.allrecipes.com
Just combine long grain and wild rice mix with canned soup, baby carrots, and chicken breasts in a slow cooker for an easy meal the family will love.
Just combine long grain and wild rice mix with canned soup, baby carrots, and chicken breasts in a slow cooker for an easy meal the family will love.
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs