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Using a slotted spoon, transfer the shallots to paper towels to drain. 3. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt.
1. In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 ...
1 / 4 cup 1/8"-thick slices cured sausage (such as salami or Chinese sausage), quartered if desired; 2 tbsp thinly sliced garlic; 1 1 / 2 tbsp minced, peeled ginger; 1 / 4 tsp crushed red pepper; 6 cup coarsely chopped iceberg lettuce (about 1/2 head) 4 cup watercress (about 2 bunches), trimmed, cut into 2" pieces; 4 cup cooked brown rice
Start by rinsing and chopping six to 10 red potatoes into halves or quarters and peeling and slicing one shallot. Then, combine the vegetables in the air-fryer basket, toss with olive oil and salt ...
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Mop up every last bit with a hearty slice of whole-grain country bread or garnish the soup with crushed pita chips for extra crunch. View Recipe Sheet-Pan Gnocchi with Broccoli & White Beans
In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by half. Add the cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chopped chives, nutmeg.
Spread the mushrooms on a baking sheet and drizzle with the garlic sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed. Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat.