Pickle Shallot Recipes

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Balsamic Pickled Shallots

GETTING READY 1) In a large bowl, add the shallots, cover with boiling water and allow to stand for 1 minute. 2) Drain the shallots, allow to cool, peel and keep aside. MAKING 3) In a large saucepan, combine all the other ingredients, except the balsamic... - 42.3427

Filetto Al Carpaccio With An Arugula Salad, Shallot Dijon Vinaigrette, And Gaufrette Potato Chips

GETTING READY 1) Wrap the beef tenderloin in a plastic wrap and freeze for about 1 1/2 hours. 2) Unwrap the beef tenderloin, cut into 4 thin slices, place each on a serving plate, cover with a plastic wrap and lightly pound until thin and covers most of the... - 48.0316

Vegetable Escabeche And Pickling Tips From Jordan Winery's Chef

A garden-fresh vegetable escabeche recipe from the Jordan Winery garden in Sonoma County. Chef Todd Knoll offers tips of making infused vinegar with exotic spices, pickling vegetables and elegant presentations. - 111.562

Crispy Noodles With Lime Pickle

1. To make pickle, place limes, shallots, salt and water in a saucepan and cook, stirring occasionlly, over a medium heat for 10-15 minutes or until limes are tender. Stir in sugar, vinegar, fish sauce and mustard seeds and simmer, stirring frequently, for 30... - 34.3189

Banh Mi Vietnamese Sandwich And Pickled Daikon And Carrots

Join Honeysuckle Catering in this special recipe for Banh Mi, the Vietnamese Sandwich! - 145.83

Shrimp Toast With Pickled Ginger

In a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and puree the mixture until it is paste-like b - 24.7783

Pickled Pork Vinaigrette

Place pickled pork in a saucepan with water to cover. Add bay leaf, peppercorns, allspice and parsley. Bring to the boil, reduce heat and simmer for 40 minutes or until pork is tender. Drain and while still hot, cut into 2.5 cm (1-inch) cubes. Marinate in... - 37.8072

Saturday Chefs - Tuna Burgers With Umami Ketchup And Pickled Windset Veggies

For Pickled Veggies: MAKING 1. Place a small saucepan on flame, add water, sugar, and vinegar in it. Bring it to a boil. 2. Remove the pan from heat and allow it to cool. 3. Throw pepper and cucumber in pan. Place the pan in refrigerator for 2 hours. You can... - 103.305

Slow Roasted Pork Belly With Eggplant And Pickled Fennel

1. Preheat the oven to 400°. Place the pork belly fat side up in a shallow baking dish. Season the pork all over with salt, pepper, the smoked paprika and the herbs de Provence. Roast for 1 hour. Reduce the oven temperature to 200° and bake for 3 hours... - 36.1016


Cut into small pieces a variety of vegetables such as cauliflower, cucumber, shallots and young kidney beans, weighing about 2 lb. in all when prepared. Place in a large earthenware bowl and sprinkle with the cooking salt. Leave to stand for 24 hr and then... - 31.6177


1. Cut vegetables into small pieces. You should have 2 pounds prepared vegetables. 2. In a large ceramic or similar bowl, layer vegetables and salt. Leave for 24 hours, then rinse and drain. 3. Boil vinegar with chili peppers for 2 minutes. 4. Take off the... - 38.3311

Apricot And Orange Relish

Wash the apricots, cover with cold water and leave to soak overnight. Simmer until soft in the same water. Cut the chillies all seeds removed garlic, shallots and ginger into small slivers and put into a heavy pan with the vinegar, salt, sugar and grated... - 38.4659

Tomato Relish

GETTING READY 1) Dip the tomatoes in boiling water briefly and then peel them. 2) Finely chop the shallots and tomatoes, sprinkle with salt and allow the mixture to stand for a minimum of 8 hours, preferably overnight. MAKING 3) In a sieve, place the... - 41.9585

Sweet Pepper Relish

MAKING 1. In a large sized sauce pan, heat oil. 2. Add peppers and shallots and sauté on a medium flame till shallots start to soften. 3. Add remaining ingredients and mix well. Simmer on a medium flame for 15 to 20 minutes or till mixture is soft. 4.... - 39.3737

Apricot And Orange Relish

Pour the apricots and their soaking liquid into a saucepan and simmer for 10 to 15 minutes, or until soft. Drain and chop the apricots. Put the chillis, garlic, shallots, ginger, vinegar, salt, sugar and orange rind and juice into a saucepan and bring to the... - 32.6802

Sirloin Strips With Red Wine Marinade Served On Sourdough Bread

Cut sirloin against the grain into 1- to 2-inch strips. Combine marinade ingredients in a bowl. Divide the marinade between 2 large resealable plastic bags. Divide the meat between the 2 bags. Seal the bags securely and turn them 2 to 3 times to coat the... - 43.2606

Potato Salad With Bacon

Brush the potatoes under cold running water; cover with water and bring to a boil. Cook covered 25 to 30 minutes. Separate the eggs. Whisk the egg whites. In a lightly greased pan cook them over very low heat, remove from the heat and allow to cool. Grill... - 41.5894

Macaroni Salad

Cook macaroni in boiling salted water till tender; drain. Toss with milk; cover and chill. Dissolve bouillon granules in the hot water. Stir together mayonnaise or salad dressing, sour cream, bouillon, 1 1/2 teaspoons salt, and several dashes of pepper. Stir... - 42.371

Easy Homemade Tartar Sauce With Capers

Here is a easy to prepare homemade tartar sauce which you can serve with Fish stick . - 108.728

Macadamia Nut Dip

Place nuts, shallots, pickles and olives into the work bowl and process for 5 seconds. Add the yoghurt, the cream and seasonings and process for a further 5 seconds. Place in a bowl and refrigerate, overnight if possible, this will permit flavours to... - 33.7071

Glazed Onions

MAKING 1) In a pan, combine the onions with the butter, sugar, salt and pepper to taste. 2) Cover and cook over a low heat, shaking occasionally, until the onions are tender and well glazed. SERVING 3) Serve the Glazed Onions immediately. - 31.4041

Fresh Washington Geoduck And Gin - Part 3: Finalizing

Chef Andrew Lanier takes his penchant for combining modern cuisine with cocktails to a different level with this recipe. In the third part of Geoduck and Gin, Chef Andrew Lanier demonstrates how to prepare the geoduck and plates the final dish along side the... - 104.799

Mayonnaise Variations

Combine all ingredients in work bowl and process until they form a smooth paste. - 22.2025

Blanquette Of Veal

1. Bring a saucepan of water to the boil. Add meat and boil for 2 minutes. Drain meat, rinse under cold running water and drain again. Place meat, bouquet garni, onion, carrot, celery and stock in a clean saucepan. Bring to the boil, then simmer for 45... - 33.8125

Navarin Lamb

1. Heat a nonstick frying pan over a medium heat, add lamb and cook for 3-4 minutes each side or until brown. Remove lamb from pan and place in a casserole dish. 2. Add sliced onion, garlic, rosemary and 1 tablespoon juice from tomatoes to pan and cook over a... - 32.8824

Gulf Coast Shrimp And Vegetables

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well, and rinse with cold water. Chill. Peel and devein shrimp. Combine next 9 ingredients in a shallow airtight container. Add shrimp; cover and refrigerate at least 8 hours. Line a serving... - 36.9137

Farmhouse Celery

Scrape the celery and cut up into small pieces. Put these into a saucepan with the tomato puree, the coarsely chopped mushrooms, the pickling onions, peeled but not chopped, the garlic or shallots, and the bunch of mixed herbs. Cook over a very gentle heat or... - 28.2778

Braised Fish

GETTING READY 1. Pat dry the fish fillets with paper towel, rub both sides with salt and then cut them into 1 1/2 inch 3-5 cm wide, diagonal strips. 2. Leave it aside for 20 minutes, then again pat them dry with paper towel (the salt will extract some of the... - 46.9425

Spiced Chicken Casserole

1. Heat the olive oil in a large saucepan and fry the chicken, shallots or pickling onions, and carrots for about 6 minutes or until browned. 2. Add the remaining ingredients, except the grapes, and simmer over a low heat for 2 hours until the meat is very... - 36.8904

Original Thousand Island Dressing

In a large bowl, combine the mayonnaise, Tabasco, chopped pimientos or pickle, green olives, chopped eggs, shallot, olive oil, salt, black pepper and wine vinegar and beat them together with a wooden spoon, until they are thoroughly blended. Pour the dressing... - 32.08

Dijon Mushrooms

1. Melt butter in a nonstick frying pan over a medium heat, add onions or shallots and garlic and cook, stirring, for 2-3 minutes or until onions or shallots are soft. 2. Add mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms are... - 34.5446

Mussels In Wine And Garlic

1. Melt butter in a large saucepan over a medium heat, add onions or shallots and garlic and cook, stirring, for 5 minutes or until onions or shallots are golden. Add wine and stock, bring to the boil, then reduce heat and simmer for 10 minutes. 2. Add... - 29.5118

Chicken In Apple Cider

1. Heat oil in a large frying pan over a medium heat, add garlic and onions or shallots and cook, stirring, for 5 minutes. Add chicken and cook, turning, for 10 minutes or until golden on all sides. 2. Add tarragon, cider, stock, wine and vinegar to pan and... - 32.0712

Coq Au Vin

1. Toss chicken in flour to coat (a). Shake off excess flour and set aside. 2. Heat oil in a large nonstick frying pan over a medium heat and cook chicken in batches (b), turning frequently, for 10 minutes or until brown on all sides. Remove chicken from pan... - 34.0066

Coq Au Vin Classic

1. Toss chicken in flour to coat. Shake off excess flour and set aside. 2. Heat oil in a large, nonstick frying pan over a medium heat and cook chicken in batches, turning frequently, for 10 minutes or until brown on all sides. Remove chicken from pan and... - 35.0166

Tangy Avocado Salad

MAKING 1) Scoop the flesh of the avocados out and chop them into small cubes. 2) In a medium bowl, add in the avocado cubes, pickles, pine nuts and shallots. 3) Sprinkle salt, pepper, oil, and lemon juice. Mix well. 4) In a small bowl, mix the mint and... - 47.0713

Apple Chutney

Put all the ingredients in a saucepan and bring to the boil. Simmer for 1 1/2 hours, or until the chutney is thick. Pour into hot, sterilized jars and seal. - 28.3053

Red Cabbage And Apple

1. Layer the cabbage, onion, garlic, apple, dill seeds, cloves and sultanas in a large casserole. 2. Mix together the cider vinegar, water and concentrated apple juice. Pour over the vegetables. Cover the casserole. 3. Bake in a preheated oven at Gas Mark... - 35.1931

Mushroom Stroganoff

GETTING READY 1. Chop mushrooms into bite sized pieces MAKING 2. In a saucepan, add mushrooms onions, stock, lemon juice and tomato puree and bring to a boil. Cover and let it simmer for about 20 minutes till onions are tender. 3. Seperately blend... - 40.6136

Beef Bourguignon

1. Combine beef, wine, thyme, garlic and bay leaf in a glass or ceramic bowl (a), cover and marinate for 30 minutes. Remove beef from wine mixture and pat dry. Reserve wine mixture. 2. Heat oil in a large saucepan over a high heat, add beef and bacon in... - 36.5786

La Costa Spa Sweet And Sour Salmon

Combine all ingredients except salmon. Marinate salmon 2-3 hours in the mixture. In a shallow pan or skillet, heat the marinade to a simmer. Use a spatula to place the salmon steaks into the hot liquid. Cover lightly with foil. Cook salmon until it is opaque... - 33.5023

Vinaigrette Potato Salad

MAKING 1. Take a salad bowl and add in it potatoes, celery, shallot (or onion), and pickle 2. Toss gently all the ingredients so that they are properly mixed. 3. Take a mixing bowl add rest of the ingredients and with the help of a wire whisk bet the mix... - 45.3826

Chestnut And Mushroom Bake

1. Put the chestnuts into a large saucepan and pour over the water. Bring to the boil, cover and simmer for 45 minutes or until soft. Drain, reserve the stock, and mash the chestnuts or grind in a blender or food processor. 2. Meanwhile, heat the oil in a... - 34.3884

Blackcurrant Pheasant

1. Season pheasant with black pepper and place on a rack set in a heatproof baking dish. Pour water into dish. 2. Place oil, conserve and orange juice in a small bowl and mix to combine. Brush pheasant with conserve mixture and bake at 180°C/350°F/Gas 4,... - 36.0807

Spicy Vietnamese Chicken Sandwiches

1. In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the sliced shallot. Cover and let marinate in the refrigerator for 1 hour. 2. Meanwhile, in another bowl, mix the sliced carrots with the pickled onions and their liquid and let... - 32.7888

Soup With Little Onions

Melt half the quantity of butter in a saucepan and let the whole onions—skinned, of course—brown in it. Sprinkle with castor sugar, stir and then add enough stock to half-cover the onions. Let the onions braise and simmer in... - 31.3277

Khao Soy (ข้าวซอย)

This creamy chicken coconut milk curry with egg noodles is the epitome of comfort food. It is the perfect bowl on a cold Winter night! - 49.8215


Combine the vegetables. Marinate desired number of shallots in lime juice 30 minutes, or until a deep purple color. Drain vegetables and shallots well on paper towels. Arrange mixture decoratively in jars, then add spices and pepper to each so they can be... - 33.5593

Pasta Salad With Broccoli

1. Using a wire whisk, in medium mixing bowl blend together first 5 ingredients; add remaining ingredients and toss to coat. 2. Cover and refrigerate until ready to serve. - 32.3531

Partridges With Dried Figs

Split the partridges in half and remove all the bones except the drumsticks and wing bones. Snip off the wing tips and flatten each partridge half, pressing them with the side of a heavy kitchen knife, and place them on a platter. Beat the olive oil with... - 43.5268

Veal Cutlets Bonne Femme

Each rasher in 4 or slice pork. Fry bacon or pork and put in a casserole. Add the butter to the frypan and lightly brown shallots or onions, then mushrooms, place them in the casserole. Lightly dust cutlets with flour, brown them in a frypan, then place on... - 30.2661

Danish Style Mushroom Remoulade

a gourmet version of Danish remoulade sauce for hotdogs - 36.8871

Stuffed Picnic Loaf

MAKING 1) Mix the tomatoes, shallots or spring onions (scallions), olives, green pepper, capers and pickled cucumbers. 2) Take the French loaf and cut in half lengthways and take out all the bread; but saving the crust shells for later use. 3) Mix the... - 42.6327

Mahi Mahi Fingers With Creamy Dill Tartar Sauce

1. Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill. 2. Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk. 3. Combine flour and next 4 ingredients in another shallow dish; stir with a whisk. 4. Pat... - 35.1047

Healthy Eating - Super Charged Yakisoba


Asparagus With Poached Eggs And Citrus Ginger Vinaigrette

1. In a small bowl, whisk the fresh orange and lime juices with the pickled ginger juice, soy sauce, wasabi-water mixture and minced shallot until combined. Drizzle in the olive oil, whisking until emulsified. Season the citrus-ginger vinaigrette with salt.... - 35.7305

Pad Thai

Easy to pad thai would be a perfect treat if you are in hurry to fix something quick for the dinner. This traditional Thai dish can be perfected in minutes with easy guidance from the chef. Just try it once and see it become a hot favorite of all. - 84.1265

Seared Scallops On Avocado, Beetroot And Orange Salad

Whisk together the juice and zest of the orange and lime, walnut oil, the olive oil and shallot and season with black pepper to taste. Add the beetroot and leave for a couple of hours until the dressing has taken on a beautiful shade of red. Arrange half the... - 41.7034

Portobello Burgers With Shoestring Fries

To make the shoestring fries: Preheat the oven to 425°F. Line 2 baking sheets with foil and coat with no-stick spray. In a large bowl, whisk together the egg whites, paprika, and garlic powder. Add the potatoes and toss to coat. Transfer to the prepared... - 45.5299

Beef Stroganoff

Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients. - 120.184

Pate Of Pork

GETTING READY 1. Mince meats and shallots, through mincer twice to ground finely. 2. Preheat oven to 325°. MAKING 3. Mix breadcrumbs, seasonings and bind with beaten egg. Add little stock if required to make a consistency so that it drops off the spoon... - 43.9695

Soulful Fried Catfish And Fries (cooking With Carolyn)

A Soul Food favorite, fried catfish and fries complete with homemade tartar sauce. You'll be eating and loving this recipe in no time. - 120.591

Phat Thai

The Phat Thai recipe is the easy to make Thai fried noodles cooked with a combination of chicken, bean curd and shrimp. A complete meal in itself. Words really are not enough to describe the flavor and taste of this great tasting dish. Try it and do let me... - 39.3837

Crab Cakes With Remoulade Sauce

For the crab cakes, in a large mixing bowl, combine crab meat, bell pepper, tarragon, parsley, onion, apple, lemon juice, hot pepper sauce, and mayonnaise. Add white pepper and salt to taste. Roll and shape crab mix into 1 1/2" (3.8 cm) balls, flatten to 3/4"... - 39.4237

Khao Tom (thai Rice Soup)

This flavourful bowl of rice soup with minced pork meatballs is the perfect day starter. Customize with your own choice of condiments ranging from preserved eggs to pickled radish and of course plenty of Thai chiles in fish sauce (nam pla phrik). - 49.3868

Shrimp Paste Rice (khao Krok Kapi)

This Thai fried rice dish is called khao kluk kapi. You don't see this dish very often and then only in Thai neighbourhoods and never in tourist regions. The big difference between this dish and normal fried rice is that the rice is fried with shrimp paste... - 51.3954

Sop Buntut - Traditional Oxtail Soup

Sop Buntut, is the traditional soup of Indonesia, though there are many versions of this soup throughout the world, like the oxtail potjie in South Africa, kare-kare in Philippines, but this tops them all in terms of flavor and richness. It is a meal in... - 49.1093

Yogurt Marinated Lamb With Tomato Cucumber Relish Pita Sandwiches

GETTING READY 1. Crush the garlic and mince the fresh dill, dice the bell pepper, slice the onions, set aside. 2. Cut the cucumber and roma tomatoes into cubes, dice the shallots, set aside. 3. Place the marinade bag in a bowl and add plain yogurt, lemon... - 138.577

Sauce Piquante

Lightly brown shallot in butter, stir in flour and cook over medium heat, stirring for 30 seconds until golden. Take from heat and stir in stock with tomato paste and parsley. Bring the sauce to a boil and simmer 10 minutes until glossy. If sauce is thicker... - 36.7399

Breton-style Artichoke & Potato Salad

Put the artichokes into a small casserole. Sprinkle with lemon juice and season with salt and pepper. Cover and microwave on HIGH for 5 minutes. Scrub the potatoes under cold running water and pat dry on kitchen paper. Prick the skin with a fork. Put in a... - 43.9694

Peperoncini Stuffed With Smoked Salmon And Dill Cream

Trim the stem ends of the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, a - 24.3548

Rollmop Herrings

Clean fish and remove back bones. Gut off heads, and if the herrings are large, cut them into neat fillets. Put salt into the pint of water, and soak fish in this brine for about 3 hours. Take them from the brine and immerse them in vinegar for about the same... - 35.9144

Best Deviled Ham

You are bound to end up with lots of leftover ham after your Christmas dinner. Here's a way to make deviled Ham that's a million times better than what's in those little cans they sell in the stores. - 107.621

Pork Brawn

Leave a piece of pig's head in salt, with a little saltpetre added, for 3 days. (If you want to prepare a whole head, quarter it before covering with salt.) The butcher would of course pickle the head in this way for you. Wash thoroughly, and put in an enamel... - 21.6188

Chicken Puff Appetizer

Puff pastry surrounds this flavour packed Thai Chicken filling. Great appetizer for a party. - 42.8062

Spicy Shrimp Fried Rice

1. Heat 1 tablespoon of the vegetable oil in a wok. Add the eggs and scramble lightly with a wooden spoon over high heat. Transfer the eggs to a plate. 2. Add the remaining 2 tablespoons of vegetable oil to the wok. When the oil is hot, add the chiles,... - 30.9922

Glacier Springs Trout With Duxelles

GETTING READY 1. Preheat oven to 375° F. MAKING 2. Take a skillet, place on medium heat and melt butter. Stir in onions and sauté for 5 to 8 minutes till they turn golden brown. Add in shallots, mushrooms, pepper, singer and salt. Sauté for a couple of... - 45.5517

Italian Style Grouper

Heat olive oil in large skillet. Cook shallots and garlic 2 minutes over medium heat. Add eggplant and cover; cook 8 to 10 minutes over medium heat stirring occasionally. Season eggplant very well; stir in tomatoes, seasonings, chopped cherry pepper and... - 39.1523

Turkey & Mushroom Burgers

In a medium-size bowl, beat egg white and wine until blended. Stir in crumbs, salt, pepper, and shallots; then lightly mix in turkey and mushrooms. Shape turkey mixture into 6 patties, each about 1/2 inch thick. Spray a wide nonstick frying pan with cooking... - 35.6777

Curried Chili Shrimp

GETTING READY 1. On a work surface with the flat side of a knife mash together the shallots, gingerroot, garlic, and the jalapeno chili with the salt until mixture forms a coarse paste. MAKING 2. In a heavy skillet heat the oil over moderate flame until it... - 45.6656

Spiced Brisket Of Beef

GETTING READY 1) Wipe the boned meat with a clean damp towel. Keep in a large bowl. 2) Rub 1 1/2 cups of the salt on the meat. 3) Cover with a cheesecloth and keep away for a day in lower part of refrigerator or in a cool place. 4) Let stand the beef to... - 45.7895

Suggested Garnishes For Omelettes

The following garnishes, made up of diced, sliced or chopped ingredients, should be added whilst you are beating the raw eggs: 3 oz. of mushrooms, unpeeled, sliced and cooked in butter first. 2 tablespoonfuls of capers, from which the pickling brine has been... - 27.3228

Spanish-style Ceviche

Spanish love their seafood and know to eat it too! And ceviche is a classic example of that. Keith Snow teaches you how to storm up this classic Spanish-style seafood dish at home using a gamut of flavors and ingredients, ranging from tomato to avocado to... - 115.407

Mathanga Erissery

Mathanga Erissery, also known as Pumpkin Erissery or Yellow pumpkin curry is a very popular side dish from Kerala. It is prepared and served during Sadhya and other regular times too. This dish can be prepared easily with pumpkin and coconut. Pumpkin is known... - 38.0087

Tartar Sauce Shrimp

Peel and devein shrimp, leaving tails intact; place shrimp in a shallow dish. Combine 2/3 cup olive oil and next 3 ingredients; pour over shrimp. Cover; marinate in refrigerator 4 hours. Cut peppers in half lengthwise; remove and discard seeds and... - 44.7429

Blackened Island Ahi With Soy Mustard Butter Sauce

GETTING READY 1. To prepare the mustard soy sauce; in a small bowl, stir the mustard and hot water together to form a paste. Allow it to stand for 10 minutes. 2. Further, stir in the vinegar and soy sauce. 3. Using a fine mesh sieve, strain the sauce and... - 45.8922

Lemongrass Marinated Pork Sandwich - Banh Mi

This has got to be the most flavorful sandwich I have ever had or made! This is an easy recipe with an explosion of flavors. Give it a try and let me know. - 107.618

Stuffed Fillets Of Sole

The Stuffed Fillets Of Sole is a lovely fish preparation that I served my in laws the first time they came home. It wasn€™t too difficult for me to get into my mother in laws good cook list because of this brilliant Stuffed Fillets Of Sole recipe! Try it! - 35.9632

Caramelized Pork Belly With Eggs

This week I am back to making Vietnamese food! Yup! Everyone in here knows that I LOVE my Asian Cooking and so this week I am doing a dish called Thit Kho Tau or Thit Kho Kaw! - 110.682

Itek Tim

GETTING READY 1. Rinse the duck in water. 2. Cut and discard excess fat. MAKING 3. In a large soup pot, put together duck along with the onion, garlic, ginger, cilantro, peppercorns, cloves, chicken broth, and water. 4. Heat over medium heat to boil. 5.... - 45.9843

Veal Tongue Salad With Blackeyed Peas

To cook the peas, place celery, carrot, onion, garlic, peppercorns, thyme, and bay leaves on a large piece of clean cheesecloth and tie up securely to make a bouquet garni. Combine black-eyed peas, ham hock, stock, and bouquet garni in a large pot or Dutch... - 41.1618

Grilled Sirloin Steak Salad With Watermelon

Be sure to try this amazing Grilled Sirloin Steak Salad Recipe with Watermelon with a homemade balsamic vinaigrette! - 131.758

J's Nasi Goreng

Red curry paste is a great ingredient to have handy. It lasts practically forever in the fridge and is extremely versatile. I use it in many different recipes, including this one for my version of the famous Indonesian fried rice, Nasi Goreng. There are so... - 124.226

Joanna's Country Pate

Preheat your oven to 350°F.combine the pork, pork fat, veal, parsley, shallots, garlic, eggs, thyme, nutmeg, pistachios, ham, juniper berries, salt, pepper, Madeira, and brandy in a large bowl and mix well. Test a small amount of the mixture by sauteing it... - 43.7906

Party Sandwich Loaf

MAKING 1. For making - Cheese and Gherkin Filling 2. In a bowl, blend sharp-flavored cheese with warm milk to form a paste and add gherkins. 3. For making - Chicken Salad Filling 4. In a bowl, combined minced cooked chicken with pickle, finely chopped celery,... - 46.8692

Terrine Of Venison Campagne

Combine venison, veal and Cognac in large bowl and let stand at room temperature for about 1 hour. Melt 2 tablespoons butter in medium skillet over medium-high heat. Add shallot, onion, bay leaves, garlic, herbs and spices and saute until vegetables are... - 43.5625

Chef Sisha Ortúzar's Summer Squash Salad

This is great summertime salad that really highlights the variety of squash available (zucchini, safari, yellow, patty pan, avocado!) and showcases its different textures—both roasted and raw. Using Breville’s Smart Oven and Sous Chef, Chef Sisha Ortuzar... - 109.33

Miang Kum

Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the combination of ingredients together is like a snap-crackle and pop of bursting... - 45.8655

Drunkards Noodles (gkuay Dtiow Pad Khee Mao)

Savoury comfort noodle dish is perfect for any time of the day. - 47.421

Pad Thai Bangkok Street Food Style

Pad Thai is perhaps the most well known Thai dish outside of Thailand. It is a stir-fry dish containing gkuay dtiow (rice noodles) with a light sauce of tamerind, fish sauce, lime juice, chiles, shrimp, bean sprouts with a garnish of chopped peanuts and... - 118.001