Search Results (1,238 found)
www.allrecipes.com
Pork, green onions, and green chiles are tossed in hot caramelized sugar until golden brown. The sugar melts into a sweet and savory sauce.
Pork, green onions, and green chiles are tossed in hot caramelized sugar until golden brown. The sugar melts into a sweet and savory sauce.
Ingredients:
vegetable oil, sugar, pork spareribs, green onions, chile pepper, black pepper, shallots, cloves, sesame oil, green onion
www.foodnetwork.com
Get Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy Recipe from Food Network
Get Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy Recipe from Food Network
Ingredients:
turkey, yellow onion, orange, butter, orange juice, maple syrup, olive oil, shallots, thyme, flour, turkey drippings
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Get Stuffed Chiles with Wild Mushrooms and Cilantro Sauce Recipe from Food Network
Get Stuffed Chiles with Wild Mushrooms and Cilantro Sauce Recipe from Food Network
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Get Lasagna Nonna Recipe from Food Network
Get Lasagna Nonna Recipe from Food Network
Ingredients:
butternut squash, milk, heavy cream, garlic, shallots, basil, oregano, red pepper flakes, sage, marinara sauce, lasagna noodles, baby spinach, parmesan, mozzarella
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Get Hennessy Tavern Chopped Salad Recipe from Food Network
Get Hennessy Tavern Chopped Salad Recipe from Food Network
Ingredients:
sherry vinegar, capers, spicy mustard, shallots, olive oil, radicchio, watercress, mint leaves, cucumbers, tomatoes, feta cheese, olives, scallions
www.delish.com
Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon to keep it moist and the flavor mild.
Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon to keep it moist and the flavor mild.
Ingredients:
butter, garlic, shallots, fennel seeds, lemons, lemon juice, zest, tarragon, black pepper, thyme, salmon, cayenne pepper
www.allrecipes.com
Pork tenderloins are pounded flat, spread with olive tapenade, and blue cheese, then rolled up and roasted. A Dijon-lemon sauce finishes this elegant dish. Your guests will surely be impressed!
Pork tenderloins are pounded flat, spread with olive tapenade, and blue cheese, then rolled up and roasted. A Dijon-lemon sauce finishes this elegant dish. Your guests will surely be impressed!
Ingredients:
pork tenderloins, olive tapenade, bleu cheese, thyme, canola oil, flour, shallots, dry white wine, dijon mustard, honey, lemon juice, butter, parsley
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Get Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips Recipe from Food Network
Get Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips Recipe from Food Network
Ingredients:
salmon, olive oil, cucumber, lemon grass, ginger, shallots, wine vinegar, chives, lotus, vegetable oil
www.delish.com
Recipe for Wild Mushroom Bisque, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
Recipe for Wild Mushroom Bisque, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
Ingredients:
porcini mushrooms, mushrooms, olive oil, butter, shallots, rosemary, celery, marsala, yukon gold, chicken broth, tarragon, cream, madeira
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Get Saffron Roast Garlic Cavatelli with Marsala Brown Butter Recipe from Food Network
Get Saffron Roast Garlic Cavatelli with Marsala Brown Butter Recipe from Food Network
Ingredients:
chicken stock, saffron, cloves, ricotta cheese, flour, olive oil, salt, baking powder, butter, garlic, shallots, marsala wine, basil, parsley, lemon
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Get Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Recipe from Food Network
Get Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Recipe from Food Network
Ingredients:
olive oil, turkey tenderloins, potatoes, shallots, dry white wine, chicken broth, apple cider vinegar, tarragon, peach
www.chowhound.com
One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation...
Ingredients:
bacon, onions, red bell peppers, shallots, garlic, flour, white wine, oyster, chicken stock, worcestershire sauce, sage, spinach, oysters, chives