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You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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Chicken is marinated with classic Chinese ingredients then dredged and fried for something divine.
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Get Jalapeno Poppers with Pheasant Recipe from Food Network
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Ravioli is tossed with Alfredo sauce and mushrooms, and topped with cheese, green onions, and red pepper.
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It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.
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Get Beer-Simmered Bratwurst Recipe from Food Network
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Spread your bread with the earthy flavors of the Italian countryside. Cream cheese, garlic, artichoke hearts, olives, green onions, sun-dried tomatoes, parsley and chives all converge to make a rich and colorful appetizer.
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
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Crisp torn romaine lettuce, tomato, and avocado get flavor and crunch from ranch-style beans and crushed corn chips in a salad that's colorful and very quick.