19568 parton boil Recipes

boiling onions, peeled (about 16), malt vinegar, water, dark brown sugar, pickling spice, fresh ginger, peeled and sliced

boiling-hot water, red onion , halved lengthwise, then very thinly sliced lengthwise, fresh habanero or scotch bonnet chile, halved, seeded, and deveined, then thinly sliced, fresh orange juice, fresh lime juice, dried oregano (preferably mexican), crumbled, salt

boiling potatoes, unsalted butter , cut into pieces, chopped fresh flat-leaf parsley, kosher salt

boiling potatoes, tarragon vinegar or cider vinegar, flaked or fine sea salt to taste, extra-virgin olive oil

egg yolks, all-purpose flour, sugar, salt, dry mustard, whole milk, cider vinegar, unsalted butter, ice and cold water

boiling potatoes (preferably yukon gold), heavy cream, unsalted butter, salt, black pepper, baby spinach (6 cups)

boiling potatoes (3 or 4 medium), olive oil, chopped fresh rosemary, salt, black pepper, bacon slices (1/4 lb), cut into 1-inch pieces

boiling potatoes (preferably red ), fresh peas in pods or 1 cup frozen baby peas, sugar snap peas, olive oil

boiling potatoes, head cauliflower (about 2 1/2 lb), cumin seeds, well-shaken nonfat buttermilk, ground cumin, extra-virgin olive oil, garnish: chopped fresh cilantro sprigs

boiling water, mint tea bag, sugar, blackberries, plain whole-milk greek-style yogurt

boiling potatoes (2 to 3 medium), mixed chopped fresh herbs such as thyme , rosemary, and/or oregano or 1 tsp mixed dried herbs, crumbled, garlic clove, chopped fine, unsalted butter, freshly ground black pepper to taste

boiling potatoes, fine sea salt plus additional to taste, zucchini (about 3/4 lb total), trimmed and cut into 1/2-inch dice, spaghettini, extra-virgin olive oil, chopped basil or flat-leafed parsley leaves if desired, freshly grated parmesan (about 12 oz), freshly ground black pepper to taste

very small red potatoes, garlic cloves, peeled, fresh lemon juice , or to taste, olive oil, chopped fresh parsley leaves , or to taste

grind bulgur, boiling water, broccoli rabe (rapini; 1 very large bunch), bottom 1 inch of stems trimmed, extra-virgin olive oil, shallots, minced (about 2/3 cup), chopped walnuts, fresh lemon juice, grated parmesan cheese, divided

boiling potatoes (preferably yukon gold), quartered, mayonnaise, olive oil, cider vinegar, minced garlic, chopped fresh chives, celery ribs, thinly sliced diagonally, grape or cherry tomatoes, halved lengthwise

boiling potatoes, cut into wedges, garlic clove, finely chopped, olive oil, shallot, finely chopped, sherry vinegar or red-wine vinegar, dijon mustard, kosher salt, mixed greens such as frisee (french curly endive), mizuna, baby spinach, and mesclun, coarse stems discarded, tomatoes , halved horizontally, seeded, and cut into thin wedges, grated parmigiano reggiano

two 1 1/4- to 1 1/2-lb live lobsters, shallot, unsalted butter, chopped fresh tarragon leaves, white-wine vinegar

boiling water, sun-dried tomato halves (not packed in oil; about 1 oz), pinto beans, rinsed, drained, olive oil, red wine vinegar, minced garlic, assorted cut-up vegetables for dipping (such as carrots, celery, zucchini and bell peppers)