Search results
Results from the WOW.Com Content Network
Preheat the oven to 350°. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned. In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil.
1/4 cup red wine vinegar. 3 tablespoon extra virgin olive oil. 1/2 teaspoon chili flakes. Kosher salt, to taste. Freshly cracked black pepper, to taste. Directions. 1. To make the creamy ...
In a large, deep skillet, heat 2 tablespoons of the goat butter. Add the celery root and thyme sprigs and season lightly with salt and pepper. Cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Add 1/4 cup of the stock and simmer over moderate heat until nearly evaporated, about 2 minutes.
Make the Cake: In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute.
1/4 c. roasted garlic marinara. 1/4 c. grated mozzarella (about 2 ounces) 12. slices cup-and-crisp-style pepperoni. 2 tbsp. olive oil. 2 tbsp. grated parmesan cheese, plus more for garnish. 2.
1/4 cup chopped celery. 1 cup mayonnaise. 1/2 cup sour cream. 2 tablespoons ketchup. 1 teaspoon red wine vinegar. 6-8 dashes hot sauce. 1/4 teaspoon horseradish. 2 tablespoons fresh parsley.
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Celery Soup; 1 medium tomato, chopped (about 1 cup) 1 small green pepper, chopped (about 1/2 cup) 2 medium green onion, sliced (about 1/4 cup) 1 jalapeño pepper, seeded and finely chopped (about 1 tablespoon) 8 (8-inch) flour tortillas; 1 cup shredded cheddar cheese (about ...
1 1/2 tablespoons tomato paste diluted with 1/4 cup water. 2 bay leaves. 3 cups water. 2 teaspoons salt. 1/4 cup chopped fresh dill. Directions. Heat 1/4 cup olive oil over medium heat in a large pot.