Search Results (6,300 found)
www.delish.com
This simple and sweet barbecue sauce comes together in seconds. For a smokier flavor, try adding some liquid smoke or chipotle chile powder to the mix. Try it with Barbecue Pork Sandwiches with Cabbage Slaw.
This simple and sweet barbecue sauce comes together in seconds. For a smokier flavor, try adding some liquid smoke or chipotle chile powder to the mix. Try it with Barbecue Pork Sandwiches with Cabbage Slaw.
Ingredients:
ketchup, brown sugar, white wine vinegar, worcestershire sauce, paprika, cayenne pepper
www.delish.com
No Description
No Description
Ingredients:
ketchup, brown sugar, white wine vinegar, worcestershire sauce, paprika, cayenne pepper
www.foodnetwork.com
Get Pasta with Pancetta and Leeks Recipe from Food Network
Get Pasta with Pancetta and Leeks Recipe from Food Network
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Get Grilled Seppioline Recipe from Food Network
Get Grilled Seppioline Recipe from Food Network
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Get Tailgating Sangria Recipe from Food Network
Get Tailgating Sangria Recipe from Food Network
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Get Roasted Game Hens Recipe from Food Network
Get Roasted Game Hens Recipe from Food Network
Ingredients:
onions, cornish game hens, butter, white wine, lemons, ginger, parmesan cheese, egg yolk, basil, parsley, lemon, cloves
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, spanish onion, garlic, plum tomatoes, salt, baguette, lamb, pork, pecorino romano, parsley, mint, black pepper, red pepper flakes, dry red wine
www.foodnetwork.com
Get Robiola and Mushroom Grilled Cheese "Soldiers" with Butternut Squash Soup Recipe from Food Network
Get Robiola and Mushroom Grilled Cheese "Soldiers" with Butternut Squash Soup Recipe from Food Network
cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
Ingredients:
beef tenderloin, garlic, sugar, neutral oil, wine vinegar, white wine, soy sauce, fish sauce, red onion, scallions, butter, watercress, limes
www.simplyrecipes.com
Chicken marbella recipe, classic chicken party dish, chicken cooked with white wine, prunes, green olives. Adapted from the Silver Palate Cookbook.
Chicken marbella recipe, classic chicken party dish, chicken cooked with white wine, prunes, green olives. Adapted from the Silver Palate Cookbook.
Ingredients:
chickens, cloves, oregano, red wine vinegar, olive oil, prunes, green olives, capers, bay leaves, brown sugar, white wine, italian parsley
cooking.nytimes.com
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
Ingredients:
duck, olive oil, celery, carrots, red onion, cloves, anchovy, dry red wine, red wine vinegar, tomato paste, chicken stock, sage
www.simplyrecipes.com
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.