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The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.
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Food & Wine's Grace Parisi likes using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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A classic prosciutto and Fontina–stuffed chicken breasts recipe with mushroom sauce.
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
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Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika seasoned shrimp.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
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A thick, rich meat sauce made in the slow cooker. It's excellent with rigatoni, rotelle or any other thick pasta.
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Get Lemon Chicken with Artichoke Hearts Recipe from Food Network
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Get Macadamia Crusted Tilapia with White Chocolate Beurre Blanc Recipe from Food Network
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Get Slow-Cooker Pork With Noodles Recipe from Food Network