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Soy sauce brings out the natural sweetness of the cabbage in this simple stir-fried cabbage dish.
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Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style.
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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Lots of citrus flavors and sliced fresh fruit make a refreshing red-wine sangria, and this recipe makes enough for a crowd.
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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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A cardinal punch recipe made with claret, brandy, dark rum, champagne, orange slices, and pineapple slices.
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Oranges and thyme are magical together in this simple and elegant dessert. If you want a completely clear syrup without the bits of thyme, put the leaves in a tea ball and remove it once the syrup is chilled.
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Try this shrimp scampi recipe served over pasta or simply with fresh bread to sop up the tasty white wine sauce.
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Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish.