Search Results (5,377 found)
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For some reason, most recipes for this call for Knorr's or Maggi bullion, but I like to start with chicken broth, or homemade stock instead. I guess this would...
For some reason, most recipes for this call for Knorr's or Maggi bullion, but I like to start with chicken broth, or homemade stock instead. I guess this would...
Ingredients:
hominy, chicken thighs, tomatillos, pickled jalapenos, onion, vinegar, mexican oregano, cumin
www.allrecipes.com
Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
www.foodnetwork.com
Get Curried Lamb Stew Recipe from Food Network
Get Curried Lamb Stew Recipe from Food Network
Ingredients:
lamb stew, butter, onions, scallions, jalapeno, ginger, garlic, curry powder, tomatoes, water, rice, cilantro, coriander seeds, turmeric, cumin seeds, fennel seeds, anise seeds, cloves, cinnamon
www.allrecipes.com
White corn, green onions, hard cooked eggs, and a nice creamy dressing. That 's it. Great salad. But, if you use a bit less dressing, and add some leftover chicken or ham, it would make a great stuffing for pita bread.
White corn, green onions, hard cooked eggs, and a nice creamy dressing. That 's it. Great salad. But, if you use a bit less dressing, and add some leftover chicken or ham, it would make a great stuffing for pita bread.
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It’s just a martini with an onion instead of an olive.
It’s just a martini with an onion instead of an olive.
www.delish.com
Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
Ingredients:
sourdough bread, bacon, red onions, wine vinegar, cannellini beans, salt, black pepper, spinach, olive oil
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
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
Ingredients:
chicken bones, water, onions, carrots, celery, black peppercorns, bay leaves, thyme, parsley, white wine vinegar
www.allrecipes.com
Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
Ingredients:
butter, yellow onions, beef broth, beef consomme, romano cheese, french bread, gruyere cheese
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
Ingredients:
grape, chicken, pearl onions, onion, celery, cloves, oyster mushrooms, chardonnay, lemon juice, butter, tarragon
cooking.nytimes.com
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
cooking.nytimes.com
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Ingredients:
butter, olive oil, onions, cloves, thyme, sage, country bread, winter squash, comt cheese, water
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Ingredients:
bone, oxtail, bones, olive oil, tomato paste, apple cider vinegar, carrots, celery, onions, garlic, bay leaves, parsley, thyme, shiitake mushrooms, black peppercorns