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This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
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Cubed beef steak is marinated in soy sauce, sesame oil, and sugar for at least 4 hours. The meat is sauteed and added to the reduced marinade along with chopped green onions and white wine.
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Get Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint Recipe from Food Network
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Beautiful cookies shaped and colored to look just like strawberries. Pefect for spring festivals and holidays.
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Get Butternut Squash Risotto Recipe from Food Network
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A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This warming dish, a great addition to the holiday table, is so simple that you'll want to make it all year long.
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Get Spicy Marinara Sauce Recipe from Food Network
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Thinly-sliced pieces of steak are marinated in a savory-sweet mix of rice vinegar and soy, and rolled around pieces of green onion. Broiled on bamboo skewers, they make a tasty little appetizer bite.
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.