Search Results (27,291 found)
www.allrecipes.com
Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
Ingredients:
tomato juice, steak sauce, barbeque sauce, celery seed, garlic salt, black pepper, cayenne pepper, lemon, celery
www.allrecipes.com
Baked ziti is a favorite dish for many for good reason. Try your hand at the classic pasta dish using this recipe.
Baked ziti is a favorite dish for many for good reason. Try your hand at the classic pasta dish using this recipe.
Ingredients:
ziti, ricotta cheese, tomato sauce, mozzarella cheese, egg, salt, black pepper, parmesan cheese
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, green pepper, cloves, leeks, blue crabs, dry white wine, saffron, spaghetti linguine
www.allrecipes.com
Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
Ingredients:
pickling cucumbers, red bell pepper, sweet onion, salt, celery seed, sugar, white wine vinegar
www.chowhound.com
Ketchup grows up with the addition of sweet piquillo peppers.
Ketchup grows up with the addition of sweet piquillo peppers.
Ingredients:
olive oil, yellow onion, plum tomatoes, piquillo peppers, white wine vinegar, honey, garlic, thyme
www.delish.com
Braised, tender baby artichokes add a taste of spring to any meal.
Braised, tender baby artichokes add a taste of spring to any meal.
Ingredients:
cocktails, alcohol, soups, chocolate, lemon, baby artichokes, chicken stock, dry white wine, olive oil
www.allrecipes.com
This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
Ingredients:
sugar, cloves, allspice, cinnamon, salt, water, quinces, orange, orange juice, white wine vinegar, cranberries
www.allrecipes.com
Branzino is baked whole with plenty of lemon, oregano, and white wine.
Branzino is baked whole with plenty of lemon, oregano, and white wine.
Ingredients:
olive oil, red onion, branzino, lemon, rosemary, white wine, lemon juice, oregano, parsley
www.chowhound.com
The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
Ingredients:
anchovy, garlic, white wine vinegar, olive oil, crusty bread, mustard greens, crisp, cheese, almonds
www.foodnetwork.com
Get New England Clam Chowder Recipe from Food Network
Get New England Clam Chowder Recipe from Food Network
Ingredients:
butter, white onions, celery, flour, clam juice, potatoes, clams, heavy cream, dill, crusty bread
cooking.nytimes.com
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
Ingredients:
butter, gold, dry white wine, vegetable stock, heavy cream, country ham, english peas, salt
