Search results: 15 of 50 pages for artichoke
Roast Chicken with Artichokes and Gremolata Butter
Preheat oven to 425°F. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper. Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat. Spread 2 tablespoons seasoned butter...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Artichokes-and-Gremolata-Butter-2...
Mixed Grilled: 3 New Takes on an Old Favorite
Heat a nonstick griddle pan over medium high heat. Wipe grill with butter nestled in paper towel. Add 4 slices bread. Cover bread with thin slices of cheese. Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives. Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple. Cover the crusty white bread-and-Gruyere sandwiches with spi...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/rachael-ray/mixed-grilled-3-new-takes-on-an-old-favorite-recip...
Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge
For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minut...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/crisp-red-snapper-ragout-of-potatoe...
Rustic Antipasto
Preheat a grill pan to high. Brush eggplant slices with oil and place on grill. Season with red pepper flakes, salt and pepper. Grill eggplant 2 to 3 minutes on each side. Arrange sliced grilled eggplant on a platter and top with a splash of red wine vinegar and 1 tablespoon extra-virgin olive oil and chopped fresh parsley. Wedge table cheeses and arrange them on your antipasto platter. Arrange...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/rachael-ray/rustic-antipasto-recipe/index.html
Penne Rustica
Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/robin-miller/penne-rustica-recipe/index.html
Chicken Tagine with Spring Vegetables
Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water. Heat 1/4 ...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Chicken-Tagine-with-Spring-Vegetables-107931
Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette
To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside. To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add ...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/artichokes-asparagus-and-watercress-salad-with-cumin-vinaigret...
Artichoke Spinach Spread in Wonton Baskets
1. Coat a mini-muffin tin with cooking spray and press the wontons into each tin to form a cup. Lightly coat with cooking spray and bake for 7 minutes in a 350 degree oven or until lightly brown. Remove from the oven and cool. Meanwhile, heat oil in a large skillet over medium high heat. Add the onion, garlic and chicken granules. Cook until onions are soft, about 5 minutes. Add the sp...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Artichoke-Spinach-Spread-in-Wonton-Baskets/Detail.aspx
Chicken Patties
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Se...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/chicken-patties-recipe/index.html
Sicilian Veal Cutlets
1. Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour. 2. Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or u...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Sicilian-Veal-Cutlets/Detail.aspx
Veal Forestiere
1. Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside. 2. Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Veal-Forestiere/Detail.aspx
Chicken Tagine with Spring Vegetables
Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water. Heat 1/4 ...Source name: Epicurious
Source URL: http://www.epicurious.com/recipes/food/views/Chicken-Tagine-with-Spring-Vegetables-107931
Carciofi Ripieni:Stuffed Artichokes
Soak the bread in water, then remove from the water and squeeze out remaining liquid. Set aside. Cut each trimmed artichoke into 2 pieces and hold in a water bath to which the lemon juice has been added until ready to use. In a medium-sized bowl, combine the beef, soaked bread, 1 egg, 1 clove garlic, 1 teaspoon salt and a pinch of freshly ground black pepper and mix well to combine. Form the ...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/mario-batali/carciofi-ripienistuffed-artichokes-recipe/index.html
Chicken-Andouille Casserole
Preheat the oven to 350 degrees F. In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the Essence. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour. In a small bowl, combine the breadcrumbs, remaining Essence, cheese, and butter and set aside. In a large Dutch oven, heat the oil over medium-high heat. Add the chick...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-andouille-casserole-recipe/index.html
Simply Fresh Bean Salad
1. Whisk the SPLENDA® Granulated Sweetener, vinegar and oil together in a medium mixing bowl. 2. Combine remaining ingredients together in a large mixing bowl. Add dressing and stir until ingredients are coated. Refrigerate a minimum of 3 hours or overnight before serving.Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Simply-Fresh-Bean-Salad/Detail.aspx
Rosemary Grilled Tuna Steaks with Eggplant and Zucchini
Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total. Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the ...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/rachael-ray/rosemary-grilled-tuna-steaks-with-eggplant-and-zuc...
Tuscan Tuna
1. COMBINE first 6 ingredients. Spoon into bell pepper halves, if desired, and serve immediately.Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Tuscan-Tuna/Detail.aspx
Shrimp with Pasta, Sun-Dried Tomatoes, Artichokes and Basil Bacon Sauce
1. Heat oil in a large nonstick skillet over moderately high heat until hot and cook bacon and shallots, stirring, until bacon is crisp, about 4 minutes. Add shrimp and cook, stirring, about 1-1/2 minutes. Add artichokes, tomatoes, and garlic and cook, stirring, for 2 minutes. Remove pan from heat and stir in vinegar. Reserve. 2. Cook pasta in a 4-quart p...Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Shrimp-with-Pasta-Sun-Dried-Tomatoes-Artichokes-and-Basil-Bacon-Sauce/Detai...
Pasta Twist Salad with Olives
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain pasta; add to bowl, tossing well. Serve at room temperature or chill up to 24 hours before serving. Serve with freshly ground black pepper, if desired.Source name: AllRecipes
Source URL: allrecipes.com/Recipe/Pasta-Twist-Salad-with-Olives/Detail.aspx
Marinated Crab Claws
Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and chill for at least 4 hours. Serve with the croutons. TOASTED CROUTONS: 1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch pieces 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Pr...Source name: Food Network
Source URL: http://www.foodnetwork.com/recipes/emeril-lagasse/marinated-crab-claws-recipe/index.html