If it looks good...Eat it
If it looks good...Eat it
- 119 Pins
Grain Free Waffle Brownies! These are actually my favorite breakfast (awesome with coffee...and my family loves to top them with fruit). They're made with real food ingredients like coconut flour, coconut oil, unprocessed cocoa powder. You can control the sweetness--they're high fiber and low carb!
Waffles Brownies, Low Carb, Grain Free, Free Waffles, Coconut Oil, Gluten Free, Grains Free, Coconut Flour, Real Food
Classic food & wine pairings
Wine And Food Pairing, Food And Wine Pairings, Red Wine, Pairings Wine And Food, Cheat Sheet, Wine Food Pairing, Cheese Wine Pairing, Pairings Charts, Classic Food
Wine Food Pairings.
food and wine pairing. I believe I switched the pinot noir and the Reisling; I found that red wine favors a sharper cheese; and the soft cheeses pair better with white wine. Wish I'd had this chart back then... and that Pinot Grigio hadn't been omitted.
Classic food and wine pairing chart.
Wine and Food Pairing Chart. Such good information.
For the cheat sheet for a lazy day. Food and Wine Pairing chart.
Entree and cheese wine pairings
Pairing wine and food
I'm obsessed with making soups this winter! Sunset's 15 favorite soups and chowders |
15 Winter Soup Recipes
15 favorite soups and chowders | Carrot Soup with Dungeness Crab | Sunset.com
Carrots Soup, Dungeness Crabs, Chowders, Soup Recipe, Recipe Finder, Winter Soup, Crabs Recipe, Winter Sunsets, Food Recipe
Basil Recipe, Basil Rouille, Tomatoes Bouillabaisse, Enjoy Your Meal, Food, Bon Appetit, Soup Recipe, Summer Soup, Summer Tomatoes
My very favorite cuisine french foods.
Basil Recipes Slideshow
Summer Tomato Bouillabaisse with Basil Rouille - Bon Appétit
Summer Tomato Bouillabaisse with Basil Rouille By: The Bon Appetit Test Kitchen From: bonappetit.com Via: epicurious.com
Summer Tomato Bouillabaisse with Basil Rouille Photo - Summer Soups Recipe | Epicurious.com
pan-seared scallops recipe
Olive Oil, Pansear Scallops, Fun Recipe, Pan Seared Scallops, Scallops Recipe, White Wine, Easy Seafood Recipe, Scallop Recipe, Wild Caught
Amazing looking Pan seared scallops ... and a fun recipe to read!
delicious scallops Pan-seared Scallops 4 large dry scallops salt pepper 2 tbsp olive oil 1 1/2 tbsp butter 1/2 cup white wine Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es). While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops. August 3rd, 2008: 4:57 pm filed under dinner, recipes, savory, seafood, wine 63 nibbles at “a break” Courtney says: August 3rd, 2008 at 6:05 pm Those look fabulous!! megan says: August 3rd, 2008 at 6:27 pm I’ve never cooked scallops and I’m not sure why that is. You made it look so easy and tasty! Tony says: August 3rd, 2008 at 6:36 pm I don’t know if you watch top chef, but I wish Spike would have read this post before trying to sear frozen scallops, haha. These look phenomenal, Jen! Manggy says: August 3rd, 2008 at 6:42 pm Jeremy got it right! (Hee hee.) Scallops are one of my favorite foods– I also order it each time I see it on a menu! But it’s gotta have some sort of crust on it. Somehow I don’t believe you guys like scallops that much. Two pieces each?! (Okay, I’m kidding; obviously you didn’t want to overspend… Plus I’m a pig, apparently) I am not sure if the scallops I find here routinely are injected or not. Oh, who am I kidding– they are all frozen. I really have to make my way to a dedicated, stinky seafood market (it’s not far, just– not in an area I particularly like). I wish I had a CSI kit or something to test the scallops with. Mollie says: August 3rd, 2008 at 6:45 pm Beautiful, simple and perfect. Yum! tom says: August 3rd, 2008 at 6:48 pm The last (and first) time I made scallops at home, despite warnings not to, I still managed to overcook them. Worse, it made my entire apartment smell like a dirty fishing boat for about a week. I’d like to give them a try again – do you have any ideas on how to manage the smells? Mrs Ergul says: August 3rd, 2008 at 7:16 pm So far, the only time I have cooked scallops was new year’s eve last year! They are not really economical so I keep them for only special occasions. I love all the photos here, especially the pan-seared scallops! They make me drool! peabody says: August 3rd, 2008 at 7:33 pm Yum, yum. When I live in AZ those evil scallops were about the only thing they sold. It sucked and it was why I never made them at home. Cynthia says: August 3rd, 2008 at 8:19 pm Jen, you know all that gorgeous hot food you photograph? Well, I want to know how long it takes for you to photograph the plated pictures before you eat it? Is it still warm, or are you so good at food photography that you can snap it in a minute and still eat it before it gets cold? I have these pictures in my mind of your husband sitting at the table salivating, knife and fork in hand with a napkin in his collar wondering when the hell he can eat. Susan at StickyGooeyCreamyChewy says: August 3rd, 2008 at 8:37 pm They look perfect! Pan-seared scallops (dry, of course) are one of my favorites. Next time, get 6 and give me a call! ;) Rosa says: August 3rd, 2008 at 10:05 pm Everything looks so wonderful! Your posts always make me dream! Your photography never fails to be stunning! Cheers, Rosa Laura @ HungryAndFrozen says: August 4th, 2008 at 12:45 am Wow, they look stunning. I’ll admit I never have had a scallop in my life, but after reading this I want one NOW lol. I’m amazed that you managed to get such a good photo of them searing when they have to be in and out so quickly. By the way, I always use dry Marsala for deglazing after cooking steak – uh-maaazing :) fanny says: August 4th, 2008 at 3:15 am Jen I’ve never seen something this beautiful. Bothe the pictures and the food. xx fanny Ellie @ Kitchen Wench says: August 4th, 2008 at 5:13 am Those pan seared scallops are absolutely gorgeous and making my mouth water! Naama says: August 4th, 2008 at 6:32 am The pictures looks just amazing, I especially love the second picture. I am so envy that you live in a place that has such a great variety of lakes, rivers. flowers and and simply nauture. I wish that in the place that I live in, they woukd have more respect to a nature. Anyway, the scallops looks reaaly good, I`m sure that they taste as good as they look :) Linda says: August 4th, 2008 at 7:43 am Wow, thank you so much for posting such valuable information. I did not know this and am very happy to have been educated. Your recipe looks amazing and now I can’t wait to get to Wholefoods myself to get some scallops and cook them as you did. I can just about taste them now. Amy says: August 4th, 2008 at 12:23 pm That literally looks like one of the very best things anyone could ever eat, EVER. I’ve found much to like about Ithaca’s markets, but the one thing I sorely miss from Boston is the Whole Foods seafood counter…there’s just nothing comparable here as far as I know. I can almost taste how plump and sweet and crusty and succulent those scallops are….well done!!! :) Susy says: August 4th, 2008 at 2:34 pm WOW, those flowers are gorgeous. Mother nature does it best doesn’t she. The scallops are also gorgeous, I’ll have to buy some soon! Dana says: August 4th, 2008 at 4:32 pm I also cannot resist these on restaurant menus – i’ll have to try them at home! Debbie Green says: August 4th, 2008 at 4:36 pm Beautiful pictures of the stream. I love the color of the flowers. Great looking scallops. It is hard to find good scallops…. Kevin says: August 4th, 2008 at 4:40 pm Those scallops look amazing! cindy says: August 4th, 2008 at 5:28 pm when you mentioned slapping hands with chopsticks i thought of my mom doing just that to me whenever i picked food from the pan. so, funny. and beautiful scallops! White On Rice Couple says: August 5th, 2008 at 2:00 am Gosh, the primroses might be on their way out, but they sure are still WAY more lush than anything I can get down here. The flowing water pics really show what a FINE photographer you are! They are truly stunning! If my mom saw your pics she would see lots of good luck and money flowing and want to buy the prints. Flowing water is good fung shuei to her and she just lurves water pics. The scallops with the butter/chardonnay reduction taste marvelous! I can really taste them through the picture. One question, did Jeremy get to lick the plate? :) joanne at frutto della passione says: August 5th, 2008 at 8:28 am Yum and by the way, yum! Boy oh boy do those scallops look wonderful. Tempted to try them myself but it is still way to hot and icky for me to stand in front of a stove! jenyu says: August 5th, 2008 at 2:38 pm Courtney – thanks! Megan – delish! It’s not so bad as long as you don’t overcook them :) Tony – ha ha, I don’t have a TV and have never seen the show, but I would have told him to give it up ;) Mark – I personally think well-cooked scallops are heavenly (and raw too, I love my sushi…). Well, I made the scallops the previous week and we had 4 each… along with shrimp! I don’t think we could move after that :) Just ask the fish monger what the condition of the scallops are! When you smell them, they should smell like sea water, not fishy at all. Mollie – thank you! Tom – As I told Mark above, fresh scallops shouldn’t smell like fish AT ALL. If they do, you shouldn’t buy them because they aren’t fresh. Truly fresh scallops will smell like sea water. But when you cook them, there will be smells. I turn the exhaust fan to High and open a window in the kitchen (yes, even in the dead of winter). Mrs. E – yeah, they are pricey. We don’t indulge too often :) Peabody – I bet you guys have awesome scallops now! Cynthia – Oh, it takes seconds to photograph. My tripod lives in the same room as the kitchen table (open floor plan – it’s in the dining area where I also do most of my food prep). If the subject or light is particularly difficult, it could take a couple of minutes, but that’s all. Food is by far the easiest subject I photograph :) And dear Jeremy doesn’t sit at the table waiting to dig in – he will sometimes hold a reflector or flash for me to get the shot done faster! Susan – you betchya, hon!! Rosa – thanks, sweetie! Laura – ooooh, how could you not have?!?! :) Must go try one. You live in New Zealand!!! Marsala? That sounds great… will keep it mind, thanks! Fanny – oh you! You take gorgeous pics all the time ;) Stop making me blush!! :) Ellie – thanks! Naama – thank you :) Linda – yummm! I hope you enjoy your scallops when you make them. Amy – Hmmmm, I think when I lived in Ithaca, I would get dry scallops from Wegmans. They weren’t bad (perhaps the quality has declined? I dunno). But I didn’t procure the good fry pan until I moved away (how could I, we were grad students = pooooooor). Ask Carrie, she might know! :) Susy – yes! Mother Nature rocks the hizouse! :) Thanks. Dana – hope it works out for you at home. They are sooo good (and you can eat more at home too!) Debbie – thanks and yes, it IS hard to find good scallops (you pay through the nose too *sigh*) Kevin – thank you, hon! Cindy – ha ha! Is your mom Chinese? ;) WoRC – hee hee, maybe we should get her one? Jeremy did indeed lick the plate ;) Joanne – I hear ya. When it cools down, don’t forget to give it a try! Nate says: August 5th, 2008 at 2:49 pm Your photographs are simply beautiful. I am in awe. eula says: August 5th, 2008 at 6:48 pm oh goodness, those look delicious. megan says: August 14th, 2008 at 5:22 pm I found some beautiful scallops and came back for the directions. I will not onercook my scallops so you can just put those chopsticks down. No thwacking my hand! and no crap wine! I got it! Jaden, Steamy Kitchen says: August 14th, 2008 at 10:30 pm omg. scallops. that last photo. want. need. hungry. jenyu says: August 18th, 2008 at 6:12 pm Nate – thank you! Eula – they were quite good, I must admit :) Megan – I trust you did it right, no need to thwack, hee hee. Jaden – are you kidding me? Babe, have you had a look at your own blog?? :) xxoo Christine says: August 21st, 2008 at 9:01 am Made these scallops last night for our anniversary–they were wonderful! Thanks for the great tips. Oh, but I did manage to set off the smoke detector twice during the cooking process…. jenyu says: August 27th, 2008 at 10:18 am Christine – yup, that will happen! I usually get the exhaust fan running full bore and open the kitchen window. But I’m so glad you enjoyed your scallops! bookaholic_au says: December 14th, 2008 at 12:08 am Yum. Scallops are awesome. My favourite is a dressing of ginger, lime, lemongrass, sesame oil, fish sauce and brown sugar. Soak for a few hours, simmer for an hour, strain and reserve liquid. Pan seared scallops tossed through pasta with the sauce and double-podded broad-beans. I’ve only done this with decent but not gourmet/fresh pasta, and have a yearning to try it with fresh liguini. jenyu says: December 17th, 2008 at 1:07 pm BA – I generally never cook scallops for more than a few minutes or else they turn to rubber on me. Jen says: March 7th, 2009 at 9:38 am I went to market and bought a kilo of fresh fresh fresh scallops from a man in a little fish booth. They didn’t have any scallops, but upon asking, he produced a box he was holding for someone who didn’t seem to be showing up. The scallops are perfect, impeccably cleaned and fresh as can be. I had never cooked scallops before and they seared perfectly, just some salt and pepper added for seasoning. I used your ‘clean the pan by making a sauce’ method to cook some leeks to put under the scallops. The dish is just too pretty. Thanks for the guidance :) jenyu says: March 8th, 2009 at 8:56 am Jen – oooh, lucky YOU! How awesome. Really glad you got great scallops and cooked them up to perfection. Yummmmm. Robert Jantzen says: October 10th, 2009 at 9:57 am I clearly see why in fall 2009 a google search on the keywords “dry scallop recipe” returns this as the first hit. The food porn photos alone make the visit worthwhile, but indeed this is a terrific and easy way to do scallops with a “wow” result. We gave it a try but since we had picked up a new Italian product “truffle flavored balsamic glaze” at Castroni’s in Rome a couple months earlier, we drizzled that over the plated scallops as well at the end (the photos show instead scattered parsley for garnish, not mentioned in the recipe). Just the right finishing touch to kick it up a knotch BAM! (sorry for the emirilism). Thanks for sharing this with us. bee says: February 11th, 2010 at 11:30 am dear jen, i’ve never cooked scallops though i used to love eating them in my carnivorous days. i have a dinner party tomorrow and i will make these if i get “dry” scallops. i usually never experiment while serving guests, but this i will try ‘cos they look so gorgeous. if i don’t get “dry” scallops, i’ll try it with cod or shrimp. jenyu says: February 15th, 2010 at 12:57 pm Bee – oh hon, I hope it worked for ya! :) Golden Brown Crusted Scallops in Keylime Garlic Sauce « Instructions For Dancing says: July 25th, 2010 at 4:05 pm [...] I love scallops and have been fearful of making them at home…fear no more! I tried Use Real Butter’s Pan-seared Scallops recipe and they turned out perfect! The only changes I made were to use 1/4 cup of water mixed [...] Scallops, Polenta and Tomato Vinaigrette Recipe | Guilty Kitchen says: September 28th, 2010 at 8:28 am [...] Scallops on Simply Recipes Baked Scallops with Creamy Spicy Sauce on Rasa malaysia Pan-Seared Scallops on Use Real Butter Seared Scallops with Chimichurri Dressing on Cookin’ Canuck Sun Gold [...] Scrap all other comfort foods « Breathing Room says: October 16th, 2010 at 1:52 pm [...] used Pioneer Woman’s Risotto recipe, and this scallop recipe from Use Real Butter. Both recipes provided all the guidance I needed, and turned [...] Weekly Menu Plan – Week of May 9 and GF Happenings | Adventures of a Gluten Free Mom says: May 8th, 2011 at 10:53 pm [...] Pan Seared Scallops from Use Real Butter (I know what your thinking and no I won’t be using real butter, olive [...] Pan seared scallops over gouda grits, green salad, bananas foster « Two Foodies says: October 18th, 2011 at 9:55 pm [...] Get large sea scallops, dry pack if you can find them (for an amusing treatise on the virtues of dry back vs. water injected scallops, click here). [...] Misty says: November 2nd, 2011 at 4:31 pm I HATE when my food tastes like ass!!! haha! These look just delightful though. And in the words of my husband, you had me at butter. 30 Dolla Piggy Plate | Piggy Hook says: November 12th, 2011 at 3:56 pm [...] extra special plate, since Piggy’s never made scallops before. But I found this great recipe: Pan-seared Scallops, and it was “absolutely delicious, and I don’t even like scallops that much,” [...] Paul says: November 19th, 2011 at 11:04 am Im lucky enough to live on the north east coast of England, so we get some great fresh King scallops. I just followed your recipe and 2 minutes on one side and 1 minute on the other cooked them perfectly. I skipped the sauce because I managed to burn it, maybe my non-stick pan was a bad idea for this? In the end I just drizzled a bit of lemon juice over them, and they were awesome, so thanks for sharing :) stephanie says: November 22nd, 2011 at 9:45 pm yum. just found this recipe and your blog on pinterest. so glad i did! Alibut says: November 23rd, 2011 at 7:29 pm If you are lucky enough to live in New England, Nantucket Bay scollops are in season right now. Expensive, but so worth getting as a treat. And they deserve the simple treatment your recipe calls for. I’ll try it out very soon – thanks! doodles says: November 23rd, 2011 at 10:47 pm Dear me those are drop dead gorgeous……………..I’m in the throws of Thankful day food, taking a bit of a break and now I think scallops would go great with turkey and dressing. Wonder what the guests would say? Cannot wait to replicate this beatiful dish……thank you!! Charlotte Ferreux says: November 24th, 2011 at 1:59 pm I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like! Jennifer says: November 24th, 2011 at 8:19 pm Wow, do you have any more recipes? Your directions and enthusiasm were absolutely hilarious to read…made me that much more excited to make some scallops! connie says: November 28th, 2011 at 3:10 pm what green herb did you sprinkle on top of the scallops? looks fantastic jenyu says: November 28th, 2011 at 3:12 pm connie – oh, just some chopped flat-leaf Italian parsley for color and a little flavor :) Lesli says: November 28th, 2011 at 4:32 pm What type of white wine do you suggest? I’m a newbie to cooking & I want to make these for date night :) jenyu says: November 28th, 2011 at 6:12 pm Lesli – i used a chardonnay in this one and it was great. Lucretia says: December 11th, 2011 at 2:25 pm I made these last week,simple, tasty and so delicious…I followed your directions exactly.Will make these next on Christmas Eve to add to my fish dinner :) Gluten Free Menu Plan – Week of December 19 | Adventures of a Gluten Free Mom says: December 17th, 2011 at 10:06 pm [...] out!), Mashed Potatoes with Cream Gravy, Green Beans. Note: Heidi will be enjoying her favorite Pan Seared Scallops this evening since no one else in her family has enough cahoonas to try them (I use olive oil [...] Patsy says: December 19th, 2011 at 2:15 pm Just found your blog through Pinterest. The scallops look and sound delicious. I was laughing out loud at your “taste like ass” comment. My middle son and I have sensitive palates…and after tasting some food, we turn and look at each other and say “this tastes like ass” at the same time! Heather says: March 2nd, 2012 at 12:28 am I found this recipe from pinterest and just made it tonight. I’ve never made scallops or eaten scallops (besides sushi) before and really appreciate all of your information about what scallops to buy and exactly how long to cook them. They turned out great! I am definitely going to use this recipe from now on! So delicious!!! Tay says: April 17th, 2012 at 9:03 pm OMG! I just made these. So easy. So yummy. My guy will just gobble these up on Friday when I make these for him. Lydia says: May 30th, 2012 at 1:43 pm OH.MY.GOD. These look devine! I know what I will be making for dinner =) sheila says: August 30th, 2012 at 6:48 am Perfectly said, I love how you put it. Your so right about the stuff they put in scallops, and glad to hear I can buy those dry scallops in Whole Foods. Why can’t we have more stores with fresh food and etc. It’s coming back like the old days , little butcher shops with the freshest of fresh meat . Gone will be the bulk stores with all the preservatives and crap to save the shelf life. leave a reply Name (required) Mail (will not be published) (required) Website please enter code above to leave a comment
Old Fashioned Donut Muffins
Muffin Recipes, Donuts Muffins, Doughnuts Muffins, Christmas Mornings, Sweets Peas, Muffins Recipe, Sweet Peas, Donuts Cupcakes, Krispy Kreme
Glazed Doughnut Muffins Recipe. From the blog~ Sweet Pea's Kitchen
Glazed donut muffins! Wonder if they taste like Krispy Kreme
Sweet Pea's Kitchen » Glazed Doughnut Muffins. Maybe for Thanksgiving weekend? Christmas morning?
Glazed doughnut muffins (for me: use 'donut muffin' recipe with this glaze)
Deen Bros, Low Calories, Food, Lasagna Soup, Bobby'S Lighter, Lighter Taste, Soup Recipes, Bobby Lighter, Paula Deen
Bobby’s Lighter Tastes Like Lasagna Soup (Posted by Deen Bros - original recipe by Paula Deen "Tastes Like Lasagna Soup" - "Lighter" recipe courtesy of Bobby and Jamie Deen - http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_tastes_like_lasagna_soup/)
Bobbys Lighter Tastes Like Lasagna Soup. I absolutely LOVE lasagna, but it takes so much work that I dont do it too often. This recipe is a fix for that! #soup #recipes #food #recipe #healthy
Low calorie lasagna soup. Bobby’s Lighter Tastes Like Lasagna Soup 404 less calories 28 g less fat Ingredients: 2 teaspoons olive oil 1 pound Italian turkey sausage, casings removed 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1 (32-ounce) container chicken broth 1 (15-ounce) can tomato sauce 1 (14 1/2-ounce) can petite diced tomatoes 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 4 ounces broken whole-wheat lasagna noodles (about 4 noodles) 1/2 cup chopped fresh basil 3 tablespoons grated parmesan cheese 1/2 cup reduced-fat shredded mozzarella cheese 8 Whole-wheat breadsticks or grissini (optional) Instructions: Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.) Nutritional Information: Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol Original Recipe by Paula Deen: Tastes Like Lasagna Soup Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen Servings: 8 cups Prep Time: 5 min Cook Time: 1 hour Difficulty: Easy
Umm YUMMY!!! "Bobby's Lighter Tastes like Lasagna soup" Recipe from Paula Deens son ;)
Thai-style Fisherman's Soup
Fat Burning Food, Easy Recipe, Best Recipe, Thai Styl Fishermans, Fishermans Soup, Soup Recipe, Body Weights, Healthy Recipe, Eating Healthy
Pear and Ginger Puddings
Minis Puddings, Easy Recipe, Desserts Cake, Recipe Ideas, Toffe Sauces, Pears, Puddings Recipe, Gingers Puddings, Beautiful Trends
Rich and tasty mini puddings topped with a toffee sauce
Pear and Ginger Puddings Recipe Ideas - Healthy & Easy Recipes
Easy Carrots, Carrots Soup, Easy Recipe, Bit Carrots, Easy Living, Healthy Recipe, Easy Soup, Soup Recipes, Coriander Soup
carrot & coriander soup
Easy Carrot Soup - David Herbert
I think I'm getting a little bit carrot obsessed :p
Carrot Soup Recipe – Easy Recipe for Carrot Soup
Food Forever, Cheese Bruschetta, Yummy Recipe, Yummy Food, Zucchini Bruschetta, Italian Yummy, Grateful Zucchini, Appetizers, Italian Foods
Italian Food Forever » Grated Zucchini Cheese Bruschetta
Italian Food Forever » Zucchini Bruschetta
Dinner, Food Forever, Pasta Dishes, Gnocchi Recipe, Potatoes Gnocchi, Basta Pasta, Forever Potatoes, Basic Potatoes, Italian Foods
Basic Potato Gnocchi by Italian Food Forever
Frico With Potatoes & Pancetta
Food Forever, Cheese Crisps, Potatoes And Chees Frico, Recipe, Chees Crisps, Simply Chees, Frico With Potatoes Pancetta, Cheesy Appetizers, Italian Foods
Frico With Potatoes & Pancetta : a cheesy appetizer enjoyed best while sipping wine
Italian Food Forever » Frico With Potatoes Pancetta
Frico Recipe - Italian Food Forever & ZipList
Frico are simply cheese crisps, used simply to nibble on or as a garnish for salads, enjoyed soon after they are made as they tend to get hard if left sitting
Food Forever, Caprese Mushrooms, Italian Recipe, Capr Mushrooms, Mushrooms Melted, Mushrooms Cap, Delicious Eating, Food Drinks, Italian Foods
Italian Food Forever » Caprese Mushroom Melts
Caprese Mushroom Melts Yield: Serves 4Prep Time: 10 minsCook Time: 20 minsTotal Time: 30 minsA quick and easy mushroom appetizer. Ingredients: 4 Large (3 to 4 Inches Across) Portobello Mushroom Caps Of Similar Size 1 Large Ripe Beefsteak Tomato Of Similar Size To The Mushrooms 4 Slices Of Fontina or Mozzarella Cheese 2 Tablespoons Fresh Basil Pesto 4 Tablespoons Olive Oil 4 Fresh Basil Sprigs As Garnish Directions: Preheat the oven to 375 degrees F. Cut off the stems of each mushroom
Osso Bucco (veal shank) with Sel Gris Gremolata_The name, Osso bucco has that air of irrefutable deliciousness. Veal shank braised in aromatic herbs, spices, and vegetables, a bit of wine and the incredible mouth feel of veal bone marrow that dissipates slowly through the flesh, marrying everything in buttery richness, by any other name would be as glorious.
Osso Buco, Food Food, Exotic Foodies, Osso Bucco Yum, Food Wonder, Eating, Bisons Osso, Beef Steak, Favorite Recipe
Osso buco with Sel Gris Gremalata
Bison Osso Bucco | Eat It and Like It
Southern Living Recipe: Chicken Marsala Tetrazzini - 23 Chicken Casserole Recipes - Southern Living
Your Way: Chicken Marsala Tetrazzini | Shortcuts for Classic Southern Main Dishes - Southern Living Mobile
Dinner, Fun Recipe, Marsala Tetrazzini, Maine Dishes, Casseroles Recipe, Rotisserie Chicken, Chicken Casseroles, Chicken Marsala, Recipe Chicken
Jenny Steffens Hobick: Lobster Bisque | Easy Creamy Seafood Bisque Recipe
Creamy Seafood Soup, Lobster Bisque, Seafood Bisque Recipe, Easy Creamy, Shrimp Bisque, Lobsters Recipe, Easy Seafood Recipe, Christmas Dinner, Lobsters Bisque
Lobster Bisque smooth, creamy seafood soup
Shrimp Bisque - it is so good. Very easy to make! http://jennysteffens.blogspot.com/2012/01/lobster-bisque-easy-creamy-seafood.html
Lobster Bisque | Easy Creamy Seafood Bisque Recipe
Cheesy Roasted Garlic Potato Balls
Garlic Roasted Potatoes, Fun Recipe, Garlic Potatoes, Food, Leftover Mashed Potatoes, Roasted Garlic, Savory Recipe, Potatoes Ball, Cheesy Roasted
Cheesy Roasted Garlic Potato Balls - use leftover mashed potatoes
Cheesy Roasted Garlic Potato Balls. My type of comfort food to a T!
Cheesy Garlic Roasted Potato Balls (with leftover mashed potatoes)
Red Curry Carrot Soup with Raita and Smoked Paprika Oil
Carrots Soup, Tops Chefs Carrots, Red Curries, Tops Delish, Lauren Red, Soupalici Soup, Curries Carrots, Good Eating, Raita
red-curry-carrot-soup-with-raita-and-smoked-paprika-oil This is over the top delish, so velvety rich and layers of flavors...
Top chef 5 Jamie Lauren Red curry Carrot soup with Raita http://www.thestayathomechef.com/2013/09/red-curry-carrot-soup-with-raita-and.html