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Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner.
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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Sauteed chicken chunks braised in a sweet, savory whiskey sauce.
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This chocolaty treat is easy to make and perfect for gift-giving.
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An ideal finale to a meal instead of ice cream or cake.
Ingredients: anisette, cacao, lemon juice
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Make a deliciously creamy cheese dip in your slow cooker crock with cream cheese and tomatoes with diced chiles for a little spice.
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Get Mussels in White Wine Recipe from Food Network
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White wedding cake frosting. This is a very good frosting for decorated cakes.
www.delish.com
A blend of vanilla flavored vodka and crème de cacao; this sweet and simple martini is a favorite.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: heavy cream, brown sugar, sugar
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The healthiest fried rice there ever was.