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Enjoy this Roasted rack of lamb with fresh mint balsamic vinaigrette recipe recipe with ingredients and easy step-by-step directions from Chowhound.
Enjoy this Roasted rack of lamb with fresh mint balsamic vinaigrette recipe recipe with ingredients and easy step-by-step directions from Chowhound.
Ingredients:
lamb, thyme, salt, black pepper, olive oil, chicken stock, balsamic vinegar, mint, salad greens
www.allrecipes.com
These sweet and cinnamony pickles are made over the course of a few days, but deliver memories that will last a lot longer than that.
These sweet and cinnamony pickles are made over the course of a few days, but deliver memories that will last a lot longer than that.
www.allrecipes.com
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
www.delish.com
David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
www.allrecipes.com
A sweet, tangy balsamic vinegar marinade gives pan-fried chicken breasts flavor and color. The marinade is cooked into a sauce for the chicken.
A sweet, tangy balsamic vinegar marinade gives pan-fried chicken breasts flavor and color. The marinade is cooked into a sauce for the chicken.
Ingredients:
balsamic vinegar, chicken broth, sugar, garlic, italian herb, chicken breast, olive oil
www.allrecipes.com
This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.
This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.
www.allrecipes.com
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
www.allrecipes.com
Peanuts, crumbled bacon and raisins, join broccoli florets in this tasty salad that is marinated overnight in a mayonnaise dressing.
Peanuts, crumbled bacon and raisins, join broccoli florets in this tasty salad that is marinated overnight in a mayonnaise dressing.
Ingredients:
broccoli florets, bacon, green onions, raisins, peanuts, cider vinegar, sugar, mayonnaise
www.allrecipes.com
A simple olive oil and balsamic vinegar bread dip, made with garlic and fresh rosemary, takes a nice fresh slice of rustic bread to the next level.
A simple olive oil and balsamic vinegar bread dip, made with garlic and fresh rosemary, takes a nice fresh slice of rustic bread to the next level.
Ingredients:
cloves, balsamic vinegar, olive oil, red pepper flakes, rosemary, salt and black pepper
www.allrecipes.com
Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.
Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.
Ingredients:
flour, olive oil, shallot, garlic, chardonnay, chicken broth, lemon juice, heavy cream, butter, parsley, romano cheese
www.allrecipes.com
Shiitakes lend a rich texture to this dish. Angel hair pasta is tossed with shiitakes cooked with garlic, shallots, artichoke hearts, capers and white wine.
Shiitakes lend a rich texture to this dish. Angel hair pasta is tossed with shiitakes cooked with garlic, shallots, artichoke hearts, capers and white wine.
Ingredients:
pasta, olive oil, cloves, shallots, shiitake mushrooms, thyme, white wine, marinated artichoke, capers
cooking.nytimes.com
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.