Tip: Turn ventilation on over the cooktop before adding the red wine vinegar to the skillet. This will lessen the impact of the fumes. Print Recipe Wilted Spinach Salad with Hot Bacon Dressing Course Side Dish Prep Time 20 minutes Cook Time 15-20 minutes Servings...
Tip: When blending hot liquids, don’t fill blender more than 1/3 full and make sure the top is properly vented to prevent exploding. Print Recipe Vichyssoise Course Soup Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients 3 T. unsalted butter3 T....
Print Recipe Tex - Mex Chicken & Black Bean Soup Course Soup Prep Time 20 minutes Cook Time 40-45 minutes Servings people Ingredients Tex - Mex Seasoning Mix Ingredients ¼ c. chili powder2 T. ground cumin2 t. ground coriander1 T. garlic powder2 t. smoked paprika1...
For best results, prepare the vinaigrette the day before serving to give the flavors time to fully develop. Print Recipe Peach Blackberry Salad with Blackberry-Basil Vinaigrett Course Side Dish Prep Time 20 minutes Servings people Ingredients Vinaigrette Ingredients ½...
This recipe uses slices of Gruyére cheese for visual effect. To create the stringy, chewy goodness found in classic restaurant-style French Onion Soup, use equal amounts (3 oz. each) of coarsely grated Gruyére cheese and Mozzarella instead of the Gruyére and Parmesan...
Traditionally, Waldorf salads are tossed in a generous amount of rich mayo-based dressing. This lighter version uses a combination of sugar- free mayonnaise and Greek yogurt for the dressing, which is then drizzled sparingly on top before serving.For best results,...
