THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!
This chicken is so delicious that I cook it almost every day!!! | chicken meat
Tuscan Baked Chickens – Crisp and juicy, these Tuscan baked chickens make for a marvelous main course that is sure to impress on your holiday table. The herbs and spice seasoning blend infuse…
This Cornish pasty recipe is made easy with store-bought puff pastry sheets. The potato leek filling is roasted on a sheet pan with fresh thyme, and tossed with heavy cream and layered with cheddar cheese. A delicious, comforting, and modern twist on an English classic! Serve with a simple green salad.
Voici comment faire des filets de poulet à la crème de tomate, plat bien parfumé et facile à faire, la recette est pour 4 parts.
Looking to switch up the main dish for your seder? Need easy Passover dinner ideas to cook later in the week? We’ve got you covered.
Sicilian Meatloaf is scrumptious comfort food that's easy enough to make for family dinners, yet impressive enough to make for guests.
Poulet moutarde champignons Poulet à la moutarde et aux champignons, un délicieux plat de poulet pour votre repas principal. Faites facilement ce délicieux plat chez vous à la maison et avec cette recette. La recette facile du Poulet à la moutarde et aux champignons INGRÉDIENTS 2 blancs de poulet 220 g de champignons 1 cube de bouillon de volaille 1/2 verre d'eau 3 échalotes 2 c.à.c de moutarde 2 c.à.c de crème fraîche 3 c.à.c d'estragon 2 c.à.c d'huile d'olive sel poivre PRÉPARATION poulet moutarde champignons D'abord émincez vos échalotes, et faites diluer le cube de bouillon dans le verre d'eau Ensuite faites revenir les échalotes emincés dans une poêle avec l'huile d'olive pendant 3 minutes, remuez sans les faire roussir. Puis ajoutez les champignons et prolongez la cuisson pour 2 minutes de plus toujours en remuant. Ajoutez en dessus votre bouillon de volaille puis laissez cuire 10 encore minutes. Faites revenir les blancs de poulet dans une autre poêle anti-adhésive, veillez à ce que les blancs de poulet soient dorés des deux cotés. Ensuite ajoutez les à la préparation du champignons avec sel et poivre et laissez cuire pour 10 minutes. Puis et après les 10 minutes, retirez le poulet et ajoutez la moutarde, crème fraiche et estragon et mélangez bien. Ensuite mettez vos blancs de poulet dans une assiette et versez en dessus vaotre sauce, saupoudrez avec de persil haché. Avec la recette du poulet moutarde champignons, faites votre plat et régalez vous bien ... Bon appétit !
A vegetarian shortcrust tart filled with cottage cheese and pearl onions. This savoury pie is a lovely vegetarian lunch option, with a nice salad and a glass of white wine.
A French Chicken Fricassée is the perfect combination of simplicity and comfort. This French classic featuring chicken seared in butter and then braised in white wine, likely knows as many variatio…
The best recipes can be used twofold - as an appetizer or a main course, and these greek meatballs check that box. Ditch the pita and serve the meatballs with toothpicks and the cucumber dressing as a dipping sauce to serve as a starter - perfect for tailgates or hors d'oeuvres. And if there's leftover, same them for a second-chance, main-course meal the next day. To the kitchen!
This is the best recipe you will ever see! Delicious and super easy! | recipe
Whole Roasted Cauliflower Recipe – A lovely LOW CARB side or a VEGETARIAN main course! Crisp, tender, and SO delicious, this is your new favorite way to eat cauliflower. If you need a printer-frien…
From Meat-free Monday to a Meatball Wednesday! Everyone loves meatballs and I'm sure these North African Chermoula meatballs will soon become a family favourite. As South Africans, we're familiar with the successful pairing of savoury and sweet. Red meat in particular works really well with apricots, peaches and dried fruits. With this in mind, I've combined a spicy paprika tomato sauce with succulent meatballs and sweet currants. It's earthy, spicy and a complete taste sensation! Chermoula is a North African spice consisting primarily of cumin, coriander, paprika, saffron and cayenne pepper. It's warm rather than fiery hot and can be used quite liberally as a dry rub on meats and for braai (barbecue) kebabs. Locally, you can find Chermoula at Food markets or Woolworths in the spice and condiment section. The rich tomato sauce has 'mopping up' written all over it. Warm Turkish flatbreads would come in very useful here. I serve the meatballs with a nutty, herbed bulgur wheat, but some fluffy mashed potatoes will be very comforting. Adding white breadcrumbs to the meatballs helps to keep them tender and light. If you're Banting, replace the breadcrumbs with almond flour, omit the currants and serve with cauli-rice. A great tasting sauce is a key accompaniment to the success of any meatball recipe and this tomato sauce is that - intensely red and rich. The recipe is quite adaptable so if you prefer, swap the meatballs for fish fillets or chicken pieces, in which case, you'll need to add the Chermoula spice to the sauce. Either way, these meatballs are hearty, rich and very comforting.
Hot and flaky, these savory hand pies are brimming with a rich, saucy filling of ground beef, diced potatoes, veggies and fresh thyme!
Quick and easy skillet chicken in a buttery parmesan roasted red pepper sauce!
10000x better (and faster) than take-out! And the chicken is perfectly tender with the creamiest, most flavor-packed sauce ever!
Need an excuse to have friends over? Here are 107.
This Hungarian Mushroom Soup is a bowl of true comfort food. It's rich, creamy and absolutely delicious! Whether served as a warming main course or a delicious appetizer, it's an ideal choice for a cozy winter family dinner.
A culinary piece of Tuscany right at your dinner table!
Australian Gourmet Traveller French main course recipe for baeckeoffe traditional Alsatian meat dish
En entrée ou en plat principal, peu importe... ce plat est vite prêt et délicieux :-) Parfait aussi pour les soirs où on boude l...
Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!
From latkes and sufganiyot to brisket and kugel, these traditional foods will help you celebrate the Festival of Lights.
Voilà un plat complet, délicieux et réconfortant ! Et vite prêt ! Ici j'ai choisi les gnocchis de Bertagni qui sont très bons :-) Mais vous pouvez les faire vous-même, ce sera plus long bien sûr ;-) Je vous donne le lien vers ma recette de gnocchis si vous voulez vous lancer dans leur confection : https://macuisineaufildemesidees.blogspot.be/2015/03/gnocchis-de-pomme-de-terre-poeles-sauce.html Ingrédients (2 à 3 personnes) : 500 gr de gnocchis de bonne qualité ou "fait maison" 150 gr de lardons fumés 100 gr de petits pois surgelés 15 à 20 cl de crème liquide 1 jaune d'oeuf quelques cerneaux de noix beurre sel et poivre noir copeaux de parmesan Préparation : Faites cuire les petits pois à l'eau bouillante salée pendant 5 minutes, égouttez-les et passez-les sous l'eau froide pour qu'ils gardent leur belle couleur verte... réservez. Faites dorer les lardons dans une poêle sans matière grasse... réservez. Écrasez grossièrement les cerneaux de noix au pilon. Mélangez la crème liquide avec le jaune d'oeuf. Plongez les gnocchis dans de l'eau bouillante salée pendant 3 ou 4 minutes, quand ils sont remontés à la surface ils sont cuits, égouttez-les bien. Versez les gnocchis dans une grande poêle avec un peu de beurre et faites-les dorer quelques minutes à feu moyen... salez légèrement et poivrez. Ajoutez les lardons, les petits pois et le mélange crème-oeuf. Chauffez à feu moyen en mélangeant jusqu'à ce que tout soit bien chaud... Servez de suite en parsemant de morceaux de noix et de copeaux de parmesan. Bon appétit !
Tender, falling-off-the-bone beef shanks braised in a rich and delicious tomato sauce, this Osso Buco with Gremolata is very comforting!
Try these easy Easter dinner ideas and recipes for your holiday meal. Main courses, side dishes, and more to create your perfect Easter menu.
For cold fall and winter nights when you want a fancy dinner, but need something easy!
Recipe video above. If you think this Borek looks amazing, just wait until you taste it!! A spiced lamb filling littered with pine nuts and currants encased in layers up on layers of flaky filo pastry arranged in a dramatic spiral, this pastry goes by various names incuding burek, bourekas, and byrek.It's an excellent return on effort, looking so much more difficult than it actually is to make!Vegetarian version - Use the spinach feta filling from Spanakopita!
Voici la recette de ragoût d'aubergines braisées du Joon, restaurant qu'on adore qui a fermé ses portes en février 2022. Hommage à Erin.
These are the French main dishes that speak to the cuisine's tradition of sophistication: duck à l'orange, cassoulet, bouillabaisse, coq au vin, and more from iconic chefs like Jacques Pépin, Julia Child, Daniel Boulud, and Eric Ripert.
Warming, cozy, and delicious...the perfect cozy bowl for these bitter-cold December nights!
Steak Frites with Cabernet Thyme Gravy - a French bistro comfort food classic , elevated by an incredibly flavourful gravy. Tips for perfect frites, too.
How to make Chicken Katsu - A Japanese Style fried chicken breaded with panko and sesame seeds. Serve over rice, veggies or as a sandwich or burger! A simple easy recipe the whole family will love. Vegetarians- use tofu!
Chicken Schnitzel - A classic german dish made with breaded chicken deep fried until golden brown. Perfect served with spaetzle!
