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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley, and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette.
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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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Three different types of cheese, plus sour cream and egg yolks, make this recipe especially rich.
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This quick and easy recipe covers boneless chicken breasts in a mixture of Parmesan cheese and mayonnaise then coats them in bread crumbs.
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A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.
cooking.nytimes.com
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
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Made with oat-and-honey-infused vodka and cream.
Ingredients: oat, half and half
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Get Open-Faced Plum Tart Recipe from Food Network
Ingredients: pie dough, fig jam, plums, egg, sugar
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Get Non-Alcoholic Sangria Recipe from Food Network
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Serve these sweet and savory bacon-wrapped green bean bundles as an appetizer for your next party!
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Get Vegetable Couscous Recipe from Food Network