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www.allrecipes.com
Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
Ingredients:
red wine vinegar, yellow mustard, spicy mustard, mustard, honey, vegetable oil, bone, pretzels, mayonnaise, salt
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
Ingredients:
water, lentils, carrots, bay leaf, thyme, mustard, vegetable oil, red wine vinegar, onions, tarragon, skirt steaks, butter, garlic, parsley
www.allrecipes.com
Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
www.allrecipes.com
An easy-to-make marinade enhances broiled salmon with the sweet-spicy flavors of brown sugar, soy sauce, olive oil, lemon juice, red pepper flakes, garlic and onion powders, and fresh cilantro.
An easy-to-make marinade enhances broiled salmon with the sweet-spicy flavors of brown sugar, soy sauce, olive oil, lemon juice, red pepper flakes, garlic and onion powders, and fresh cilantro.
Ingredients:
salmon, red wine vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, brown sugar
www.foodnetwork.com
Get Barcelona Burgers Recipe from Food Network
Get Barcelona Burgers Recipe from Food Network
Ingredients:
olive oil, olive, cloves, almonds, red peppers, red wine vinegar, smoked paprika, beef chuck, shallots, manchego cheese
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Get Spinach Salad with Goat Cheese and Walnuts Recipe from Food Network
Get Spinach Salad with Goat Cheese and Walnuts Recipe from Food Network
Ingredients:
red wine vinegar, red onion, dijon mustard, salt, walnut oil, baby spinach, walnuts, goat cheese
www.delish.com
This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
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Get Beef Tenderloin with Quick Red Wine Pan Sauce Recipe from Food Network
Get Beef Tenderloin with Quick Red Wine Pan Sauce Recipe from Food Network
Ingredients:
beef tenderloin, olive oil, thyme, cloves, butter, shallot, red wine, beef stock, flour
www.delish.com
Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
Ingredients:
potatoes, carrots, chicken, olive oil, parsley, cilantro, red onion, cloves, red pepper flakes, red wine vinegar
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
pork tenderloins, smith apples, flour, cumin, vegetable oil, onions, red wine vinegar, chicken broth, honey, tomato paste, white grapes
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Get Tagliata with Rosemary and Garlic Potatoes Recipe from Food Network
Get Tagliata with Rosemary and Garlic Potatoes Recipe from Food Network
Ingredients:
cloves, peppercorns, steak, onion, olive oil, red wine vinegar, worcestershire sauce, arugula, lemons, potatoes, garlic
cooking.nytimes.com
With two types of tomatoes – standard Jersey and plum – this salsa takes full advantage of summer's bounty Herbes de Provence and shallots stand in for the traditional seasonings of cilantro and onions, which means it skews slightly, and delightfully, French We like it with grilled fish or chicken.
With two types of tomatoes – standard Jersey and plum – this salsa takes full advantage of summer's bounty Herbes de Provence and shallots stand in for the traditional seasonings of cilantro and onions, which means it skews slightly, and delightfully, French We like it with grilled fish or chicken.
Ingredients:
plum tomatoes, olive oil, herbes, tomatoes, shallots, bell pepper, scallions, red wine vinegar