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Recipe #14058
This is about as classic a celebrity recipe you can get!
"This is about as classic a celebrity recipe you can get!"View Full Recipe
Ingredients: beef roast...
Prep Time:5 mins
Total Time: 6 hrs 5 mins
This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the...
Recipe #121686
"This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even..."View Full Recipe
Ingredients: fresh thyme, coarse sea salt...
Prep Time:72 hrs
Total Time: 73 hrs 15 mins
This recipe is modified from Christine's at Allrecipes.com. It is a gourmet-style meal that is great for a dinner party with the boss. A little...
Recipe #141544
"This recipe is modified from Christine's at Allrecipes.com. It is a gourmet-style meal that is great for a dinner party with the boss. A little time consuming but will make a novice look like a pro. The shallot sauce alone is worth the recipe. I made this and doubled the recipe. No leftovers. Will have to triple it next time! You can prepare..."View Full Recipe
Ingredients: beef tenderloin, dried thyme...
Prep Time:2 hrs
Total Time: 4 hrs
Recipe #132171
From the restaurant by the same name at the Disney Studios in Orlando.
"From the restaurant by the same name at the Disney Studios in Orlando."View Full Recipe
Ingredients: dry red wine, boneless bottom round roast...
Prep Time:15 mins
Total Time: 3 hrs 15 mins
Recipe #202241
Nigella Lawson's recipe. The cooking time does not include refrigeration overnight.
"Nigella Lawson's recipe. The cooking time does not include refrigeration overnight."View Full Recipe
Ingredients: creme fraiche, Dijon mustard...
Prep Time:25 mins
Total Time: 40 mins
Based on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible...
Recipe #445084
"Based on a recipe from Paul Bocuse’s, Bocuse à la Carte cookbook. “EDITOR’S NOTE: To deglaze, skim off as much fat as possible from casserole, add cognac, and ignite quickly to burn off any remaining fat.” If you cannot get a real bulbous spring onion, I suggest substituting a leek, which is reflected in the ingredients..."View Full Recipe
Ingredients: cognac, bouquet garni, pepper...
Prep Time:30 mins
Total Time: 3 hrs 30 mins
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