Search Results (1,732 found)
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
Ingredients:
portobello caps, almonds, wild rice, chicken stock, water, olive oil, spanish onion, cloves, dry white wine, thyme leaves, rosemary, parsley, piquillo peppers, red onion, sherry vinegar, honey, dijon mustard, canola oil
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Get BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast Recipe from Food Network
Get BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast Recipe from Food Network
Ingredients:
adzuki beans, vegetable oil, cloves, white onion, tomatoes, red wine vinegar, adobo sauce, honey, coriander, cumin, juice, french baguette, aged cheddar, cilantro, parsley, olive oil
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network
Ingredients:
portobello caps, almonds, wild rice, chicken stock, water, olive oil, spanish onion, cloves, dry white wine, thyme leaves, rosemary, parsley, piquillo peppers, red onion, sherry vinegar, honey, dijon mustard, canola oil
cooking.nytimes.com
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade
Ingredients:
green beans, potatoes, green olives, anchovy, garlic, shallots, wine vinegar, olive oil, tomato, eggs, halibut, butter, bibb lettuce, lemon halved
www.chowhound.com
I used to mess around with making scratch caesar dressing all the time but then I found a super quick version that really tastes good. If anyone is interested...
I used to mess around with making scratch caesar dressing all the time but then I found a super quick version that really tastes good. If anyone is interested...
Ingredients:
romaine lettuce, dijon mustard, anchovy, olive oil, cloves, bacon, bacon fat, lettuce, dijon, dressing, cheese, black pepper
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Get Roasted Shrimp Cocktail with Green Goddess Dressing Recipe from Food Network
Get Roasted Shrimp Cocktail with Green Goddess Dressing Recipe from Food Network
Ingredients:
shrimp, olive oil, salt, black pepper, mayonnaise, scallions, basil leaves, lemon juice, cloves, anchovy, sour cream, celery
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A simple recipe made with tomato sauce simmered with onion, anchovy, capers, olives, and red pepper flakes poured over halibut and baked.
A simple recipe made with tomato sauce simmered with onion, anchovy, capers, olives, and red pepper flakes poured over halibut and baked.
Ingredients:
italian bread, olive oil, yellow onion, garlic, salt plus, anchovy, red pepper flakes, tomatoes, olives, capers, water, halibut
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
Ingredients:
duck, olive oil, celery, carrots, red onion, cloves, anchovy, dry red wine, red wine vinegar, tomato paste, chicken stock, sage
www.delish.com
This fun riff on pesto uses scallions and parsley in place of basil.
This fun riff on pesto uses scallions and parsley in place of basil.
Ingredients:
linguine, scallions, parsley, pine nuts, olive oil, parmigiano reggiano, italian sausage
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Get Shrimp Scampi Recipe from Food Network
Get Shrimp Scampi Recipe from Food Network
www.delish.com
The marinade in this recipe is great on chicken breast as well as lamb.
The marinade in this recipe is great on chicken breast as well as lamb.
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Get Key Lime Lamb Chops with Glazed Carrots Recipe from Food Network
Get Key Lime Lamb Chops with Glazed Carrots Recipe from Food Network