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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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Turmeric gives a bright yellow color to this easy pilaf flavored with curry spices, onion, and chicken stock. It's a delicious accompaniment to fish dishes.
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
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A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp and scallops. Stir in a bit of parsley and serve over hot linguine.
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Stuffed with shrimp and crab, mirlitons (also known as chayote squash) make a delicious substitute for bell peppers.
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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Why pay extra for smoked fish when you can make it?
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Pork chops, brined overnight in a salt sugar solution, seared and served with parsley lemon garlic gremolata
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Get Rabbit with Anchovies and Capers Recipe from Food Network
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A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
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Get Tostones Rellenos Recipe from Food Network