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Get Lasagna of Roasted Butternut Squash Recipe from Food Network
cooking.nytimes.com
Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
cooking.nytimes.com
This recipe is by Eugenia Bone and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: ginger, sugar, lemon, pepper
www.allrecipes.com
Toss hot, cooked pasta with cream and parsley, spoon the rich shrimp with champagne and cream sauce over the pasta, and top with Parmesan cheese for a meal made for a king. Simple to make, especially if you purchase shrimp that has already been peeled.
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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Hot and spicy crowd pleaser!
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Get Filet of Beef Recipe from Food Network
Ingredients: filet, butter, salt, black pepper
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Get Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas Recipe from Food Network
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This is a simple cucumber salad with radish and red onion tossed in a citrus vinaigrette.
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Roasting the red peppers and lacing them with balsamic vinegar gives an appealing touch of sweetness to the dressing; its a real winner. Try it on its own over grilled chicken or shellfish.