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cooking.nytimes.com
This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork chops are coated with onion soup mix and pan fried before being simmered in a white wine and cream sauce in this tasty main dish.
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Chicken breasts cook gently in a creamy sauce of cream cheese, golden mushroom soup, Italian dressing mix, and white wine in this easy slow cooker recipe.
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Poaching catfish with tomatoes, white wine, and vegetables is a nice alternative to deep frying. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
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Fire up the slow cooker Thanksgiving morning to simmer mushrooms in a flavorful broth all day and impress your guests by dinner time with marinated mushrooms.
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Get Easy Ranch Dip Recipe from Food Network
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Get Fennel and Cabbage Slaw Recipe from Food Network
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Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. For a quick take, Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes,
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A refreshing accompaniment to grilled meats, this herbaceous salad is reminiscent of Middle Eastern tabbouleh.
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The perfect shrimp scampi recipe calls for a simple mix of garlic, shrimp, butter and wine. It's a delicious 15-minute recipe that can be served over pasta.
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Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
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Mixing the chicken, ham and cheese together eliminates the assembly time of the usual stuffed chicken rolls, and a wine and soup sauce bind it all together.