Search Results (121 found)
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Get Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche Recipe from Food Network
Get Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche Recipe from Food Network
Ingredients:
mushrooms, filets, flank steak, thyme, butter, red wine, half and half, milk, asparagus, prosciutto, white wine vinegar, potatoes, cloves, shallots, creme fraiche, chives, lemon
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Get Bloody Mary Steaks Recipe from Food Network
Get Bloody Mary Steaks Recipe from Food Network
Ingredients:
filet mignons, tomato juice, vodka, lime juice, worcestershire sauce, white horseradish, hot pepper sauce, celery, black pepper
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Get Steak Diane Recipe from Food Network
Get Steak Diane Recipe from Food Network
Ingredients:
beef stock, filet mignons, salt, black pepper, butter, olive oil, cremini mushrooms, shallots, cloves, brandy, dry red wine, dijon mustard, worcestershire sauce
www.allrecipes.com
Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!
Ingredients:
rosemary, garlic, thyme, olive oil, sherry vinegar, salt, white pepper, lamb tenderloin, lemon juice, greek yogurt, mint, oregano, parsley, capers, anchovy filet
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This main course salad features grilled slices of pork loin, mixed greens, sugar snap peas, fresh peaches, cashews all tossed in an Asian sesame and ginger vinaigrette.
This main course salad features grilled slices of pork loin, mixed greens, sugar snap peas, fresh peaches, cashews all tossed in an Asian sesame and ginger vinaigrette.
cooking.nytimes.com
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
Ingredients:
olive oil, cloves, red pepper flakes, shallot, anchovy, romano beans, water, basil leaves, lemon, broccoli, squash, cauliflower, fennel, orange, celery
www.allrecipes.com
Slices of roasted pork loin and ham are layered with mustard, pickles, and Swiss cheese in a hoagie roll. The sandwiches are then grilled in butter until golden brown.
Slices of roasted pork loin and ham are layered with mustard, pickles, and Swiss cheese in a hoagie roll. The sandwiches are then grilled in butter until golden brown.
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Get Joey-Joey Salmon (My version of Lomi-Lomi) Recipe from Food Network
Get Joey-Joey Salmon (My version of Lomi-Lomi) Recipe from Food Network
Ingredients:
salmon filet, salt, coconut milk, ginger, jalapenos, sugar, tomato, scallion, lime juice
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Get Quinoa and Salmon Croquettes Recipe from Food Network
Get Quinoa and Salmon Croquettes Recipe from Food Network
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Get Haddock with Bacon and Onions Recipe from Food Network
Get Haddock with Bacon and Onions Recipe from Food Network
Ingredients:
haddock, lemon juice, butter, smoky bacon, sweet onion, garlic, italian bread, parsley, capers, plum tomatoes
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Get Beef a la Will Moreland Recipe from Food Network
Get Beef a la Will Moreland Recipe from Food Network
Ingredients:
filet, oil, spring onions, cloves, soy sauce, coriander, lemon grass, coconut milk, juice
www.chowhound.com
I concocted this after some experimenting with different clam chowder recipe's. Being from the Land of 10,000 lakes and an avid fisherman, I always have fish...
I concocted this after some experimenting with different clam chowder recipe's. Being from the Land of 10,000 lakes and an avid fisherman, I always have fish...