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Chicken breasts are gently poached in wine-flavored liquid, then sliced on the bias and served warm or cool with a garlic and ginger-flavored green onion sauce that looks like pesto.
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Monterey Jack or Fontina cheese are good substitutes for the Tetilla here.
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This easy-to-prepare slaw recipe is a little different from the rest. A tangy vinaigrette dressing is simmered and poured over cabbage, cucumbers, and tomatoes for a refreshing slaw that is perfect for picnics.
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The classic holiday treat flavored with vanilla, nutmeg, and pecans.
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Get Chicken Piccata Recipe from Food Network
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This recipe is by Barbara Kafka and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is from my Bohemian (Czech) grandmother's recipes. It is pronounced "Liss-tay".
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Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed.
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Get Halibut in Cartoccio Recipe from Food Network
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A sauce made from fresh tomatoes is the secret ingredient in this delicious shrimp pasta.
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This recipe calls for lots of crumbled, maple-flavored bacon, chopped broccoli, red and green onion, red grapes and toasted almonds. Everything is then tossed with a sweet mayonnaise and vinegar dressing.
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Get Shrimp Scampi with Garlic Toasts Recipe from Food Network