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Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.
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Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.
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Get Locked and Loaded Chorizo Burger Recipe from Food Network
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Get Spinach, Artichoke and Bacon Dip with Crispy Pitas Recipe from Food Network
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This is a recipe that my 6 year old son and I created together for a 1st grade homework project. His assignment was to create his own burger recipe-he came up...
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Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 6 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory mushroom and fontina omelet recipe results in an earthy and robust breakfast.
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Brown rice gets a flavorful Asian twist with soy sauce, mushrooms, eggs, and Chinese broccoli.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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The classic green bean casserole is even more delicious at Thanksgiving dinner when made with fresh green beans.