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Monterey Jack or Fontina cheese are good substitutes for the Tetilla here.
cooking.nytimes.com
This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint Once assembled, this fragrant stew takes only about an hour to cook It has a bright-flavored lightness that makes it ideal for these balmy evenings
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Miniature marshmallows, peanuts, apples and pineapple chunks are folded into a sweet vinegar and pineapple juice dressing, and then folded into a nice whipped topping. Makes eight generous servings.
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Get Sangria Panna Cotta Recipe from Food Network
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A tarragon infused vinegar and oil dressing with a smidgen of sugar, makes this classic spinach/bacon/egg salad just a bit different.
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Get Egg-and-Kimchi Rice Bowls Recipe from Food Network
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Fool-proof bearnaise sauce made in the blender will impress your guests and is perfect for steak, vegetables, or even eggs Benedict.
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Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can't be beat!
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Delicately marinated shrimp are marinated in a simple batter, then deep fried.
cooking.nytimes.com
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine It is just the thing to sip on a winter's night as your toes keep warm by the fire If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds.
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Chicken cubes are marinated in a chili-lime sauce and then grilled. Serve with white long grain rice and grilled veggies for a delicious dinner.
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Ajvar is a red pepper and eggplant relish.