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Get Sesame Noodles with Veggies Recipe from Food Network
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You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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Chicken is marinated with classic Chinese ingredients then dredged and fried for something divine.
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Get Jalapeno Poppers with Pheasant Recipe from Food Network
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Ravioli is tossed with Alfredo sauce and mushrooms, and topped with cheese, green onions, and red pepper.
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It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.
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Get Beer-Simmered Bratwurst Recipe from Food Network
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Brie cheese smothered with fresh figs cooked with brown sugar, vanilla, and almonds, then baked until almost melted. Serve warm with water crackers as a wonderful holiday appetizer or special treat during fig season. Canned figs in syrup may be substituted for fresh by reducing the brown sugar to 1/4 cup and replacing the water with syrup.