Search results
Results from the WOW.Com Content Network
Simply known as "Fluff," this salad (of sorts) is an omnipresent sweet treat on salad bars across the state. While "Fluff" may come in a variety of flavors, this pistachio version is always a classic.
For this winter salad, we paired fennel with some other cold weather-friendly ingredients: juicy grapefruit, briny Kalamata olives, creamy goat cheese, and some rich toasted pine nuts. Most things ...
The chef salad has three kinds of meat, two cheeses, hard-boiled eggs, and lots of veggies. 😍 Switch up the ingredients however you want—chef's choice! Get the Classic Chef Salad recipe .
Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and ...
Primarily made of beets. May include arugula. One well-known recipe dating back to the 18th century includes beets, capers, and olive oil. [3] Bok l'hong bok lahong: Cambodia: Fruit salad A papaya salad. Herbs added to the salad either as ingredients or garnishes might include kantrop, lime leaves and basil. The dressing may include fish sauce ...
The cobek is a mortar shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo root or stone pestle (ulek or ulekan) employed in an ulek manner: a crushing and twisting motion (like using a screwdriver) for crushing lime leaves, chilies, peppers, shallots, peanuts, and other kinds of ingredients.
A creamy pesto sauce with sweet shallots and wilted spinach gives a light and bright spin to classic tuna noodle casserole. ... brown rice make a good substitute. View Recipe. ... and pair with a ...
Peal the skins from the shallots. Trim any fat from the chicken breasts and cut the breasts into 1" cubes (about the same size as the shallots). Coat the chicken pieces with salt and pepper on all sides. Melt 4 tablespoons of butter in a cast iron skillet on medium heat until just golden brown. Add the rosemary and sage.