Search Results (24,377 found)
www.allrecipes.com
White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.
White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.
www.delish.com
Everyone needs a delicious, 20-minute pasta recipe in their repertoire, and this shrimp version is sure to become a favorite.
Everyone needs a delicious, 20-minute pasta recipe in their repertoire, and this shrimp version is sure to become a favorite.
www.chowhound.com
I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
Ingredients:
cabbage, green chilies, onion, black olives, celery, black beans, mango, salsa, oil, white wine vinegar, sugar, worcestershire sauce, tabasco sauce, cumin, cilantro, salad
www.delish.com
Balsamic glazes make everything better.
Balsamic glazes make everything better.
Ingredients:
brussels sprouts, olive, balsamic vinegar, dry white wine, brown sugar, rosemary, garlic, juice, salmon filets
www.allrecipes.com
A quick and easy alternative to regular Sloppy Joes, these are made with ground beef in a creamy white sauce.
A quick and easy alternative to regular Sloppy Joes, these are made with ground beef in a creamy white sauce.
cooking.nytimes.com
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways It’s just delicious, and it makes whatever it lands on even more so
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways It’s just delicious, and it makes whatever it lands on even more so
Ingredients:
dijon mustard, white wine vinegar, olive oil, cornichons, capers, eggs, parsley, tarragon
www.allrecipes.com
Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
Ingredients:
water, white rice, wine vinegar, pickled ginger, mayonnaise, soy sauce, sugar, wasabi, sesame oil, crabmeat, avocado, english cucumber, nori
www.allrecipes.com
This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and vinegar dressing spiked with poppy and sesame seeds.
This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and vinegar dressing spiked with poppy and sesame seeds.
Ingredients:
spinach, strawberries, vegetable oil, white wine vinegar, sugar, paprika, sesame seeds, poppy seeds
www.allrecipes.com
These sweet refrigerator pickles are quick and easy to make and can be enjoyed 24 hours later. They last up to 2 weeks in the refrigerator.
These sweet refrigerator pickles are quick and easy to make and can be enjoyed 24 hours later. They last up to 2 weeks in the refrigerator.
Ingredients:
cucumbers, salt, onion, sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, turmeric
www.allrecipes.com
Traditional honey mustard meets rice vinegar and sesame oil in this creamy, tangy dressing that's a breeze to make.
Traditional honey mustard meets rice vinegar and sesame oil in this creamy, tangy dressing that's a breeze to make.
cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
Ingredients:
sourdough bread, butter, olive oil, yellow onions, white wine vinegar, white wine, chicken stock, cheese, parmesan