- water
- salt
- black pepper
- finely chopped shallots
- sliced mushrooms
- cooked egg noodles
- butter
- finely chopped onion
- chicken broth
- salt
- bay leaf
- chopped fresh kale
- dried basil
- shredded gruyere cheese
This recipe goes with Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
- chopped fresh rosemary
This recipe also works well with rich meats such as pork tenderloin and duck breast. Store leftover Rosemary Salt in an airtight container, and use it to flavor mashed potatoes, polenta, or roasted chicken. Serve with roasted baby carrots.
- coarsely ground black pepper
- cabernet sauvignon or other dry red wine
- dried cherries
- less-sodium beef broth
- fresh lemon juice
To get a head start, roast the garlic, caramelize the onions, and even assemble this robust casserole the day before you plan to serve it. Use leftover roasted garlic to flavor soups, or combine with olive oil as a spread for toasted baguette slices. Pancetta is Italian unsmoked bacon. You can substitute regular smoked bacon, but use less, as the smoky flavor is more assertive.
- whole garlic head
- vertically sliced onion
- white wine vinegar
- dried thyme
- bay leaf
- grated fresh Parmesan cheese
- chopped fresh parsley
- whole wheat flour
- wheat germ
These are just your basic whole wheat pancakes. I usually make them with sauteed apples, cinnamon and sugar. Delicious and fluffy!
- whole wheat flour
- baking powder
- cinnamon
- eggs lightly beaten
- fat free milk
- canola oil
- cheese slices
amazing onthe grill
- teriaki tenderloin from Shoppers
- onion
- button mushrooms
- garlic
- Italian seasoning
- white wine
- stewed Italian-style tomatoes
- chicken broth
- chicken breast
- egg noodles