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3/4 to 1 lb Sweet Italian Sausage (or your favorite. I also love a Barese sausage in this dish), 1/2 C chopped onion, 1 large clove of garlic, minced (2 is good, too), 1 C black beans, rinsed & soaked (or a 15.5 oz can, well rinsed), 1 C butter beans, rinsed and soaked (you can combine the beans for soaking) or a 15 oz can, well rinsed
1 cup sweet onion, chopped, 4 garlic cloves, minced, 1/2 cup green pepper, sweet, chopped, 1/2 cup red pepper, sweet, chopped, 1/2 cup celery, diced
1 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces, 1 teaspoon salt, 1 (1/2-inch-thick) crosswise slice white onion, 2 garlic cloves, peeled, 1 sprig fresh thyme
2 large fresh eggplants (peeled, sliced to 1/2-inch thick, long strips), 1/4 cup extra virgin olive oil, 2 freshly mashed garlic cloves (use garlic press), 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon fine sea salt
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1 pound whole wheat or whole-grain rigatoni or other short cut pasta, 1 loaf crusty bread, bakery sliced (baguette or ciabatta), 1 pound crimini mushrooms, wiped clean, 5 tablespoons extra virgin olive oil (EVOO), divided, 5-6 cloves garlic, peeled and grated or finely chopped, divided
2 tablespoons olive oil, 1 large eggplant, peeled and cut into 1/3-inch dice, Kosher salt and freshly ground black pepper, 1/2 cup minced shallots, 1 tablespoon minced garlic
Extra virgin olive oil (EVOO), for drizzling, plus 4 tablespoons, divided, 6 cloves garlic, 2 thinly sliced, 4 minced or finely chopped, 1 small onion, peeled and halved, 1 bay leaf, 1 can San Marzano tomatoes (28-32 ounces)
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