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Bring a large pot of water and lentils to a gentle boil. Cover, reduce heat, and let simmer on low until al dente, 15 to 20 minutes. Drain, rinse, and set aside.
Chicken with a porcini mushroom sauce and wild rice (Won) Herby chicken meatballs with a coconut and noodle broth (Lost) 6/8/2014 Samia Ghadie: Fill 30 macrons in the fastest time Chicken, cous cous and orange salad Crab and apple tart with apple salad Baked Alaska with Summer fruits (Won) Meringue with summer fruits (Lost) 7/8/2014
Add the sliced mushrooms and saute until softened, about 6-7 minutes. Sitr in the minced garlic and saute until fragrant- 30 seconds to 1 minute. Stir in the broth and cream.
Add the mushrooms and cook until browned about three minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour, salt, pepper, and thyme; stir to combine.
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Beef Stroganoff or beef Stroganov [a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana . From its origins in mid-19th-century Tsarist Russia , it has become popular around the world, with considerable variation from the original recipe.
Leek soup, or Leek and Potato soup, (Welsh: cawl cennin) is a soup based on potatoes, leeks, broth [1] (usually chicken), and heavy cream. [2] Other ingredients used may be salt, pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this, all ingredients are combined ...
But his favorite leek dish of all time is a leek bread pudding with Comté cheese and winter truffles, inspired by Chef Thomas Keller's famed dish at his restaurant Ad Hoc in Yountville, CA. "I ...