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1 teaspoon freshly ground black pepperboneless pork loin roast¼ cup honey1 teaspoon ground cinnamon½ teaspoon salt4 cups water1 cup cracked wheat berries or seven-grain cerealSage sprig2 teaspoons country-style Dijon mustard2 tablespoons apple cider vinegar1/4 cup maple syrup2 teaspoons olive oils (optional)11/2 tablespoons minced fresh sageCooking spray1 (1-pound) pork tenderloin, trimmedmixed chopped fresh herbs, such as parsley, chervil, tarragon, and chives¼ cup feta cheese¼ cup crushed pistachios or walnuts or a mixture of the two4 to 8 teaspoons ground flaxseed1¾ cups heavy cream¾ cup chicken broth⅓ cup all-purpose flour¼ teaspoon ground nutmeg2 garlic cloves, mincedTwo 8-ounce packages sliced mushrooms2 pounds green beans, ends snapped1 tablespoon plus 1 teaspoon kosher salt¼ cup panko bread crumbs5 tablespoons unsalted butter, meltedCanola oil, for deep-frying1 teaspoon seasoned salt⅓ cup cornstarch1 large yellow onion, thinly sliced½ cup half-and-half, low-fat milk, or soymilkunsalted butterlarge eggsMei Kuei Lu Chiew, dry Gewürztraminer,or ginground corianderminced fresh gingerminced garliccarrot, choppedcelery stalk, choppedlarge onion, choppedchicken parts, preferably leg-thigh pieces separated at the joint, skin removed if desireSalt and freshly ground black pepperbean-cooking liquid, stock , or watercooked or canned chickpeas, drained4-5 tablespoons tahina (sesame paste)Salt2 or 3 cloves garlic, crushedJuice of 2-2½ lemons, or to tastetomato (canned is fine; include the juices)Chopped fresh cilantro or parsley leaves for garnishground cuminshrimp1 CUP ¼-INCH CROUTONS CUT FROM SOME OF THE REMAINING RUSTIC BREAD, TOASTED IN A DRY SKILLET IF YOU WIS½ MEDIUM SEEDLESS ENGLISH CUCUMBER, PEELED AND CUT INTO ¼-INCH CUBESONE ¼-INCH-THICK SLICE PRESUNTO, SERRANO HAM, OR PROSCIUTTO, TRIMMED OF EXCESS FAT AND CUT INTO ¼- INCH CUBES1 MEDIUM TOMATO, CORED, SEEDED, AND CHOPPED INTO ¼- INCH CUBESKOSHER SALT AND FRESHLY GROUND BLACK PEPPER1 TABLESPOON PLUS 1 TEASPOON WHITE WINE VINEGAR¼ CUP EXTRA-VIRGIN OLIVE OILLEAVES FROM 4 SPRIGS FRESH OREGANO1 GARLIC CLOVE, CRUSHED½ MEDIUM SEEDLESS ENGLISH CUCUMBER, PEELED AND CHOPPED1 LARGE RED BELL PEPPER, STEMMED, SEEDED, AND CHOPPEDTOMATOES, PREFERABLY SAN MARZANO, WITH THEIR JUIC2½ POUNDS VERY RIPE TOMATOES, CORED, SEEDED, AND CHOPPED, OR ONE 35-OUNCE CAN WHOLE PEELED2½ CUPS ¾-INCH CUBES OF DAY-OLD RUSTIC BREAD, CRUST REMOVED1¼ cups chickpeas, soaked in cold water overnight
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