Search Results (1,108 found)
cooking.nytimes.com
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much
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Get Breakfast on the Grill, Cabo Style Recipe from Food Network
Get Breakfast on the Grill, Cabo Style Recipe from Food Network
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Get Sweet and Savory Root Vegetable Stuffing Recipe from Food Network
Get Sweet and Savory Root Vegetable Stuffing Recipe from Food Network
Ingredients:
butter, olive oil, carrots, parsnips, leeks, butternut squash, salt, black pepper, thyme leaves, allspice, smith apples, lemon, sourdough bread, eggs, cranberries, juice concentrate, vegetable stock, goat cheese
www.chowhound.com
In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
Ingredients:
butternut squash, vegetable oil, brown sugar, scallions, garlic, salt plus, tomato, thyme leaves, oregano, tomato paste, coconut milk, white rice, peas, bell peppers, cilantro, lime juice, lime
cooking.nytimes.com
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish For the maximum visual impact, use both golden and red beets
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish For the maximum visual impact, use both golden and red beets
Ingredients:
acorn squash, carrots, celeriac, beets, olive oil, salt, thyme, rosemary, green lentils, garlic, bay leaf, black pepper, sherry vinegar, dijon mustard, radicchio, scallions, tangerine
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Get Pumpkin and Rosemary Muffins Recipe from Food Network
Get Pumpkin and Rosemary Muffins Recipe from Food Network
Ingredients:
flour, cake flour, whole wheat flour, baking powder, baking soda, rosemary, pumpkin, eggs, yogurt, milk, honey, vegetable oil
cooking.nytimes.com
This is quite possibly the best pumpkin pie recipe out there Why It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too)
This is quite possibly the best pumpkin pie recipe out there Why It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too)
Ingredients:
sugar pumpkin, butter, sugar, heavy cream, eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg, chestnut, pie crust
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Get Sesame Seared Salmon Salad Recipe from Food Network
Get Sesame Seared Salmon Salad Recipe from Food Network
Ingredients:
soy sauce, sesame oil, wine vinegar, orange, salmon, sesame seeds, miso, olive oil, zucchini, yellow squash, carrot, greens, plum tomato, cashews
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Get Individual Vegetable Lasagnas Recipe from Food Network
Get Individual Vegetable Lasagnas Recipe from Food Network
Ingredients:
olive oil, spanish onion, carrot, zucchini, squash, asparagus, lasagna sheets, tomato sauce, white beans, spinach, mozzarella, parmesan, butter, onion, cloves, celery, tomatoes, bay leaves, butter optional
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
coriander seeds, cardamom seeds, cinnamon, cumin seeds, clove, vegetable oil, lamb stew, onion, cloves, carrots, celery, tomatoes, acorn squash, beef broth, pumpkin, salt, pepper, basmati rice, coriander, parsley leaves
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Get Vegetable Pot Pie Recipe from Food Network
Get Vegetable Pot Pie Recipe from Food Network
Ingredients:
butter, yellow onions, fennel bulb, flour, chicken stock, pernod, salt, black pepper, heavy cream, potatoes, asparagus, carrots, butternut squash, onions, parsley, baking powder, vegetable shortening, water, egg
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Get "V" is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis Recipe from Food Network
Get "V" is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis Recipe from Food Network