Search Results (21,478 found)
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These restaurant quality stuffed mushroom caps are filled with a blend of cream cheese, goat cheese, and onions and drizzled with garlic butter before broiling.
These restaurant quality stuffed mushroom caps are filled with a blend of cream cheese, goat cheese, and onions and drizzled with garlic butter before broiling.
www.delish.com
Ricotta Gnocchi with Toasted Hazelnuts and Sage from Araxi Restaurant
Ricotta Gnocchi with Toasted Hazelnuts and Sage from Araxi Restaurant
www.foodnetwork.com
Get Penne with Pesto Recipe from Food Network
Get Penne with Pesto Recipe from Food Network
www.allrecipes.com
Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
Ingredients:
pasta, mayonnaise, sour cream, cider vinegar, dijon mustard, yellow mustard, chives, sugar, black pepper, salt, ham, red onion, green bell pepper, cherry
www.allrecipes.com
Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
Ingredients:
marsala wine, honey, cloves, pork, rice vinegar, sugar, salt, red pepper flakes, french rolls, lettuce
www.allrecipes.com
This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
Ingredients:
olive oil, carrots, onion, cloves, habanero peppers, water, lime juice, white vinegar, tomato
www.delish.com
Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
Ingredients:
chicken broth, water, mirin, soy sauce, wine vinegar, ginger, garlic, sugar, rice vermicelli, vegetable oil, salmon, bok choy, scallions
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Country-style pork ribs are marinated in a Burgundy wine sauce, then slow-grilled to perfection in this great grilling recipe.
Country-style pork ribs are marinated in a Burgundy wine sauce, then slow-grilled to perfection in this great grilling recipe.
www.allrecipes.com
A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
www.simplyrecipes.com
Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
Ingredients:
tomatoes, red onion, garlic, cilantro, chipotle chili, lime juice, salt, chicken breasts, monterey jack
www.delish.com
Use these healthful meatballs in Mini Barbecue Meatball Sliders or over whole wheat spaghetti and sauce.
Use these healthful meatballs in Mini Barbecue Meatball Sliders or over whole wheat spaghetti and sauce.
cooking.nytimes.com
Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable
Here is a recipe for trout like the one we ate in Maine I now add garlic cooked in olive oil, because I have watched enigmatic Basques add it to regal white hake they cook above coals burned from oak It goes well with the simple trout's innate subtlety and faint whiff of wood smoke, and it all ends up resolutely likable