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Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until ...
"Fried Grouper Sandwich" – fresh grouper filet (seasoned with salt and pepper, dipped in buttermilk and flour, deep fried), topped with shredded lettuce, tomatoes and creamy lemon-dill aioli, served on a locally baked butter-toasted brioche bun. La Boca: New Orleans, Louisiana
1. In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until ...
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Detroit Style Pizza: "The Detroiter" – homemade dough topped with shredded mozzarella cheese, chunky tomato sauce (made with fresh tomatoes, garlic and basil), Margherita peperoni (made with fennel), shredded Parmesan cheese, and signature 'Sicilian spice', baked in a square steel pan and cut into eight square slices. Bru Room at Bar
Shrimp puttanesca: linguine, capers, olives, garlic, tomatoes and Parmesan cheese ($32) Penne alla vodka: served with simmered Roma tomatoes, cream, crushed red pepper and Parmesan cheese ($24)
Waters, owner and chef of the renowned Chez Panisse in Berkeley, CA, prepares a shaved fennel, mushroom, and parmesan salad; green olive tapenade; a beet, blood orange, walnut, and arugula salad; and an appetizer of prosciutto with warm, wilted greens.
TO MAKE THE SQUASH: Preheat the oven to 425°F. Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly.