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Lemon-Pesto Chicken with Artichokes

Posted in: Main Courses

It only takes a handful of ingredients to make this dish pop with color and flavor. And it provides the perfect opportunity to use the last of the basil from your garden to whiz up a homemade pesto in the food processor to use in place of the purchased one.

Vegetable Satay with Spicy Peanut Sauce

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Satay, an Indonesian skewered street food (traditionally accompanied by a creamy, spicy peanut dipping sauce) can be made from strips of meat, chunks of fish, or in this case, an array of vegetables. The trick to grilling multiple vegetables on skewers is to choose ingredients that cook at similar rates. In this satay, each skewer is a colorful combination of mushroom, zucchini, bell pepper and eggplant. We use slim Asian eggplants because they’re firm and practically seedless, and they never develop bitterness the way large, dark-skinned eggplants do.

Adult Fish Sticks with Zesty Dill Rémoulade

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The piquant rémoulade sauce, flavored by cornichons, launches this childhood favorite into adulthood.

Apple-Cranberry Pork Loin Chops

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After the pork chops are cooked, take advantage of the flavorful browned bits left in the skillet by deglazing the pan with wine or a combination of broth and lemon juice.

Argentinean Beef Roast with Malbec

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This roast is rubbed with a garlic and herb mixture based on the traditional chimichurri, or green sauce, of Argentina. 

Armenian Beef Pilaf

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“Both of my grandmothers were Armenians born in Turkey,’ says Deb Bonar. “I learned to cook from them, without any recipes.” As a way to reconnect with the past and honor her grandmothers, she recreated a favorite dish called kheymah. She suggests serving this dish with salad and warm pita bread.

Artichoke and Asparagus Risotto

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In this recipe, you’ll love the prevalence of the fresh herbs amid the warm, creamy rice, asparagus and artichokes. Though risotto doesn’t need constant stirring, it does require close attention to prevent scorching. The whole cooking process takes 20 to 25 minutes.

Artichoke, Leek and Taleggio Tart

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An herb-accented crust cradles an eggy filling boosted with tangy cheese, leeks and bacon.

Asian Barbecued Short Ribs

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In this Asian-flavored twist on traditional barbecued fare, ribs are cooked in a rich ginger-garlic broth studded with onions. This keeps the ribs moist and prevents them from sticking to the bottom of the slow cooker. Ask your butcher to cut the ribs into pieces that are at least 1 1/2 inches thick; they’ll stand up better to the long cooking time.

Asian Fish and Veggie Packets

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 En papillote--baking in paper--is an effective method for preventing delicate foods like fish from drying out.

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