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cooking.nytimes.com
Roast turkey with white wine and a lot of butter, too, as it happens The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end
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Fresh orange zest and juice, honey, and both Dijon and whole-grain mustards make up the sauce for this baked chicken breast recipe.
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The cranberry-orange 'gravy' in this recipes is a natural topping for these non-traditional Salisbury steaks made with ground turkey.
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Get Mimosas Recipe from Food Network
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Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
cooking.nytimes.com
This recipe is by Eric Asimov and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Watermelon, crushed pineapple, sweet onion, cilantro, orange juice, and Tabasco® sauce make a refreshing summer twist on salsa.
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Candied yams, garnet sweet potatoes, glazed with a brown sugar, ginger, cinnamon, orange sauce. Perfect for Thanksgiving and the holidays!
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.
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Cranberry glazed meatballs with lean ground turkey, thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce.
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I am a huge fan of taking classic dishes and putting my own twist on it. These wings have become a favorite starter dish of mine and also are highly requested...