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Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special.
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This versatile side dish simmers rice and pieces of vermicelli pasta in a mixture of garlic and onion powders, chicken bouillon granules, and water.
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This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.
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Very delicious easy to make chicken over rice dish. Sweet but with some heat.
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This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
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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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Slow-cooked with shallots, wine, and herbs.
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Breakfast fried rice, made with eggs, bacon, and onion, will provide a hearty breakfast on a weekend morning.
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Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
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A classic roasted beet salad with oranges, radicchio, and black olives.
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This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.