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400g cherry tomatoes. 375g frozen peas. 80g serrano ham. 4 chicken thighs, bone-in, skin-on. 35g unsalted butter. 150g creamy blue cheese. 200g mascarpone. 2 tbsp vegetable oil. 3 tbsp olive oil ...
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Cut the tops off of each tomato and hollow out the inside using a small, sharp knife. Cut each mozzarella cheese ball in half and place a half inside each tomato. Chop the fresh basil and add a little to each tomato and place on a serving dish. When ready to serve, sprinkle the top with salt and pepper, then drizzle on the vinegar and olive oil.
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In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined. Evenly spoon spinach in each potato nest. Bake for 10 minutes or until egg is cooked. Remove from the oven and let them cool slightly. Carefully unmold each potato nest using a butter knife around the edges of the nest. Makes 12 potato nests; ENJOY!!
Savory spinach pie is a pastry eaten throughout Southeastern Europe. The filling is made of chopped spinach (sometimes chard) and usually feta or white cheese, and egg.
Heat the oven to 375°F. Lightly grease a 9-inch springform pan. Heat the butter in a 12-inch skillet over medium heat. Add the carrots and cook for 3 minutes, stirring often.