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Swordfish with Smoked Paprika 15 Mar 2012 | 06:21 pm

Swordfish is a cornerstone food throughout the Mediterranean, and this Spanish recipe may be one of the finest ways to cook sword anywhere.

Chocolate Guinness Cake 11 Mar 2012 | 05:45 am

In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together.

Salmon with Lemon Cream Sauce 8 Mar 2012 | 11:10 am

It's always hard to plan for a fish meal around here, because it all depends on what the market has fresh. You can show up at the store with the best intentions of securing a thick halibut steak only ...

Eggs Nested in Sautéed Chard and Mushrooms 6 Mar 2012 | 08:04 pm

Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom. You can also skip the fresh mushrooms and sprinkle the egg...

Meyer Lemon Risotto 3 Mar 2012 | 09:59 am

In a large, wide sauté pan, heat olive oil and butter on medium heat. Add the onions and cook until translucent, about 5 minutes.

Manhattan Clam Chowder 29 Feb 2012 | 11:20 am

If you have an ample supply of quahog chowder clams, feel free to use them in addition to the smaller clams, use them in place of the canned clams called for in this recipe.

Turkey Stew with Root Vegetables 26 Feb 2012 | 08:17 am

Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown turkey pieces, first skin side down, 2-3 minutes on each sid...

Huevos Motuleños 22 Feb 2012 | 09:34 am

Method 1 Heat 2 Tbsp olive oil in a large sauté pan on medium high heat. Add the onions, garlic, and sliced mushrooms. Cook until onions are translucent, but not browned, and the mushrooms have given ...

Smoked Paprika Roasted Chicken 19 Feb 2012 | 07:49 am

Method 1 Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won't stick)

Spaghetti alla Carbonara 17 Feb 2012 | 01:10 pm

This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. They are not cooked to the point of scrambled though, just enough to thicken the eggs into a sauce.

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