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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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There’s something about pasta, cooked properly, that trumps all the other possibilities And the smell of pasta boiling is a heady cheap thrill With a few basic staple pantry items, a true feast can be ready in minutes
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Get Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe from Food Network
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Lightly seasoned grouper is topped with a tropical mango sauce.
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Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.
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This recipe has grapes muddled with pisco then topped with champagne or sparkling wine for a light and floral cocktail.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.