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This caramelized onion and sun-dried tomato pasta uses the fuss-free method of making caramelized onions in the oven, which requires very little stirring or attention.
HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
If you're looking for ways to use up your leftovers, check out our master list of rollover meals, bottom-of-the-jar recipes and other creative ideas for turning leftovers like day-old bread, rice ...
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
The gratinée lyonnaise, originating in the restaurants of Lyon, is a more luxurious version of the basic soupe à l'oignon, enriched with wine, bread, eggs and gratinéed cheese. [7] Another French onion soup is velouté Soubise, in which puréed onions are blended with veal stock, enriched with cream and egg yolks and served with croutons. [24]
This aromatic and flavorful dish feels like veggie pizza in casserole form with fresh basil, herb-spiked diced tomatoes and ooey-gooey melted cheese on top.
Get Ina Garten's best recipes including chipotle cheddar crackers, cranberry martini, overnight mac and cheese, buttermilk biscuits and more.
The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese. Mayonnaise salads can also be prepared as spreads. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. According to Lowney's Cook Book (1912):