Search Results (11,380 found)
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A recipe for thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.
A recipe for thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.
Ingredients:
flour, chicken breasts, olive oil, butter, garlic, dry white wine, lemon juice, salt plus, black pepper, capers
cooking.nytimes.com
I never make gravy Some people find that perplexing, but I donât like it â thereâs just too much fat involved Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
I never make gravy Some people find that perplexing, but I donât like it â thereâs just too much fat involved Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
Ingredients:
porcini mushrooms, olive oil, shallots, garlic, mushrooms, oyster mushrooms, flour, red wine, rosemary, thyme leaves, vegetable stock
www.simplyrecipes.com
Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.
Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.
Ingredients:
chicken, olive oil, onion, green bell pepper, cremini mushrooms, garlic, red wine, tomatoes, black pepper, thyme, oregano
www.foodnetwork.com
Get Struffoli Recipe from Food Network
Get Struffoli Recipe from Food Network
Ingredients:
flour, lemon, orange, sugar, salt, baking powder, butter, eggs, white wine, vanilla, honey, lemon juice, hazelnuts
cooking.nytimes.com
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works
Ingredients:
beef stew, olive oil, paprika, onions, cloves, cumin, dry red wine, plum tomatoes, lemon, bay leaf
www.foodnetwork.com
Get Halibut in Artichoke and Tomato Broth Recipe from Food Network
Get Halibut in Artichoke and Tomato Broth Recipe from Food Network
Ingredients:
olive oil, halibut, salt plus, black pepper, shallots, cloves, artichokes, white wine, chicken broth, tomatoes, thyme leaves
www.foodnetwork.com
Get Set-It-and-Forget-It Pot Roast Recipe from Food Network
Get Set-It-and-Forget-It Pot Roast Recipe from Food Network
Ingredients:
chuck roast, cloves, salt, olive oil, carrots, onions, bay leaves, dry white wine, chicken stock, yukon gold
www.delish.com
Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
Ingredients:
chicken broth, water, olive oil, onion, arborio rice, dry white wine, salt, tomatoes, black pepper, pesto, parmesan
cooking.nytimes.com
Stroganoff actually has a French connection going back to the 19th century Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine
Stroganoff actually has a French connection going back to the 19th century Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine
Ingredients:
steak, egg, bread crumbs, yogurt, onion, nutmeg, paprika, butter, mushrooms, onions, garlic, sherry wine, tomato paste, parsley
www.allrecipes.com
This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot(R) and perfect for dinner on a chilly day.
This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot(R) and perfect for dinner on a chilly day.
www.foodnetwork.com
Get Mushroom and Marsala Casserole with Polenta Crust Recipe from Food Network
Get Mushroom and Marsala Casserole with Polenta Crust Recipe from Food Network
Ingredients:
portobello mushroom, mushrooms, cloves, rosemary, carrot, onion, tomato paste, marsala wine, milk, butter, parmigiano reggiano, provolone cheese
www.foodnetwork.com
Get Pork Saltimbocca with Peas Recipe from Food Network
Get Pork Saltimbocca with Peas Recipe from Food Network
Ingredients:
pork, olive oil, flour, shallot, sage, dry white wine, chicken broth, prosciutto, fontina cheese, parmesan cheese, peas