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Get Asparagus Spears with Sesame Recipe from Food Network
cooking.nytimes.com
Store-bought salad dressings are an automatic shortcut for many cooks But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun And — revolutionary notion ahead — they aren’t really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
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Chicken livers are simmered in white wine and butter, seasoned with onion soup mix, and then pureed with cream cheese and pistachio nuts to make a simple and tasty pate.
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This quick and flavorful French dressing is the white variety, which is made without ketchup. Boasting a variety of spices (including tarragon, paprika, thyme, and garlic) and with a white wine undertone, this dressing is a versatile topping for almost any green salad.
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This is great for a gourmet taste on a tight schedule. Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar.
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Seasoned clams and breading provide a delicious stuffing for large fresh mushrooms. This wonderful appetizer features an exciting array of flavors and textures. It's certain to impress!
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This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce. Top with sliced almonds, if desired.
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This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad.
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Get Nothing to Trifle About 5-Minute Trifle Recipe from Food Network
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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
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Montaditos are basically bite-sized, open-faced "sandwiches" that are found across Spain's Basque region and feature tasty ingredients "mounted" on thick slices of baguette.