3467 pigeon dinner Recipes

pigeons, dressed and cleaned, bacon fat, water, boiling, peppercorn, onion, peeled and thinly sliced, carrot, peeled and sliced, parsley, stalks celery, chopped, flour, mixed with, butter, melted, pie crusts, baked flat or 1 mashed potatoes

frozen pigeon peas, thawed, smoked ham , boned ham hock, or spanish chorizo links (spicy dried pork sausage), diced, water, chicken broth, fresh jalapeno chile, seeded and finely chopped, red bell pepper, finely chopped, aji dulce chiles, finely chopped , including seeds, onion, finely chopped, garlic cloves, minced, olive oil, chopped fresh cilantro, tomato, seeded and chopped, fresh thyme or oregano leaves, calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup), garlic clove, fresh cilantro sprigs, green plantain, peeled

pigeon peas , picked over and rinsed clean (fresh gandules), water, divided, kosher salt, bacon, minced, ham, minced, onion, minced, aji bell peppers, seeded and minced (small sweet pepper that resembles an habanero), green bell pepper, seeded and minced, tomato, minced, stems culantro, minced, fresh cilantro stems, minced, achiote oil ( ), tomato sauce, pimento stuffed olives, capers, grain white rice

water, juice of 1 lime, rice, thyme, butter, hot pepper sauce, corned beef (optional), dried pigeon peas, black pepper, salt

chopped bacon, chopped onion, sofrito sauce (recipes on food.com), boneless skinless chicken breasts , cut into 2-inch pieces, spanish style tomato sauce (like goya brand), chicken broth, grain white rice, uncooked, pigeon peas, drained (gandules), shredded cheddar cheese

pigeon peas, drained and rinsed, uncooked brown rice (cooked according to directions, with 1/2 tbsp garlic salt and some fresh or dried thyme added ), jerk seasoning, stalks celery, diced, garlic cloves, minced, grape tomatoes, halved, olive oil, fresh lemon juice, salt, sugar, dried thyme

pigeons, breadcrumbs, fat pork, chopped, onion juice, salt & pepper, carrot, minced, onion, celery, parsley, stock , of butter and water, mushroom, butter, flour

bacon, diced, butter (50 g), pigeons or 2 wood, onions, skinned and chopped, carrots, peeled and chopped, bay leaf, chopped fresh parsley, dried thyme, salt & freshly ground black pepper, flour, meat stock, red wine

pigeon peas , picked through, rinsed, bay leaves, kosher salt, fresh ground black pepper, olive oil (or canola oil), onion, diced, garlic cloves, minced, green bell pepper, cored, seeded, diced, cubanelle green pepper, cored, seeded, diced (or use italian green pepper), vegetable stock (original recipe uses chicken stock), ground cumin, ground coriander, ground cayenne pepper (use more or less to heat level desired), grain rice (preferably brown rice), lime , juice of

pigeon peas, grain white rice, water (depends what type of rice if you use regular long grain rice it s 1 1/2 cups per 1 cup rice, i), pork , cut into little cubes like 1/2 inch big (like shoulder or boneless leg of , etc.), green bell pepper, finely minced, onion, finely minced, garlic cloves, mashed to a paste (through a garlic press), salt , to taste at least 2 tsp, ground cumin (to taste don tsp over do it for this dish or it will over power it), sazon goya con culantro y achiote, at least 1/4 cup olive oil (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

pigeon peas, garlic cloves, finely chopped, vidalia onions, medium, chopped, olive oil, jasmine rice, coconut milk, water, chicken bouillon, lemon rind, grated, parsley, fresh

butter, young pigeons, apple, cored and sliced, onion, sliced, all-purpose flour, stock, cider (1/4 pint), salt and pepper, bouquet garni

pigeon peas, drained, grain rice, water, pork , cut into little cubes, green bell pepper, finely minced, onion, finely minced, garlic cloves (through a press), salt, ground cumin, sazon goya, olive oil or 1/4 cup lard or 1/4 cup bacon grease

olive oil, pigeons, ready prepared, onion, diced, garlic, brandy, white wine, chicken stock, honey, dried figs, diced, lemon juice, butter, flour, fresh figs (for garnish )

pigeons , breasts, onion, celery rib, leek, carrot, olive oil, chicken livers, pancetta lardons, button mushrooms, shallots, finely chopped, tomato paste, game stock or 2 1/2 cups chicken stock, black peppercorns, rosemary, sage leaves, thyme, shortcrust pastry

spoons of oil, onion, finely chopped, red bell pepper chopped, green bell pepper chopped, cooked pigeon peas, alternately you can cook the peas from dried state, drain ), hard to find the peas in the raw state , we used canned because it was more readily available from the spanish market., garlic smashed, grain rice, water, chicken bouillion cube, salt if you want to skip the bouillion cube, ground thyme, lime juice, several grinds of black pepper, chopped leafy green parsley or cilantro if you like cilantro

pigeon peas, drained, garlic cloves, finely chopped, vidalia onions, medium, chopped, olive oil, jasmine rice, coconut milk, water, chicken bouillon, lemon rind, grated, parsley, fresh

dinner rolls (small round rolls), chili (about 1/4 cup of per roll, use your favorite for this, just not a thin it needs to), olive oil flavored cooking spray, monterey jack cheese (or any favorite ), sour cream, cilantro, fresh and chopped as a garnish