Search Results (23,962 found)
www.allrecipes.com
Freshly roasted garlic adds great flavor to this simple but distinctive rendition. Red wine is reduced with the pan juices for the sauce.
Freshly roasted garlic adds great flavor to this simple but distinctive rendition. Red wine is reduced with the pan juices for the sauce.
www.allrecipes.com
Though this ketchup and soy sauce-based sauce is usually served with Tonkatsu (breaded and fried pork cutlet), you'll love it on many things.
Though this ketchup and soy sauce-based sauce is usually served with Tonkatsu (breaded and fried pork cutlet), you'll love it on many things.
www.allrecipes.com
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Ingredients:
cucumbers, onion, salt, sugar, flour, white vinegar, turmeric, dry mustard, celery seed, water
www.foodnetwork.com
Get White Mushrooms and Spinach Recipe from Food Network
Get White Mushrooms and Spinach Recipe from Food Network
www.allrecipes.com
Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
Ingredients:
black beans, tomatoes, peppers, red bell pepper, white wine vinegar, vegetable oil, salt
www.delish.com
This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
www.delish.com
Here we combine flank stead in an aromatic swirl of sturdy porcini mushrooms, rich Parmigiano-Reggiano cheese, minced garlic cloves, and supple red wine.
Here we combine flank stead in an aromatic swirl of sturdy porcini mushrooms, rich Parmigiano-Reggiano cheese, minced garlic cloves, and supple red wine.
Ingredients:
porcini mushrooms, garlic, parmigiano reggiano, sage, rosemary, flank steak, olive oil, dry red wine, beef broth, cornstarch, parsley
www.delish.com
This sauce is served at the Inn at Little Washington with its signature dish, "Filet Mignon" of Rare Tuna.
This sauce is served at the Inn at Little Washington with its signature dish, "Filet Mignon" of Rare Tuna.
www.allrecipes.com
This is probably the best baked bean recipe that I have come across. Three kinds of beans are baked with ground round and bacon. I use a 5 quart casserole dish.
This is probably the best baked bean recipe that I have come across. Three kinds of beans are baked with ground round and bacon. I use a 5 quart casserole dish.
www.foodnetwork.com
Get White Bean Tuna Salad Recipe from Food Network
Get White Bean Tuna Salad Recipe from Food Network
Ingredients:
meat, white beans, capers, red wine vinegar, red onion, cherry tomatoes, arugula, basil leaves
cooking.nytimes.com
This easy recipe can be made in a saucepan, Dutch oven or slow cooker The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
This easy recipe can be made in a saucepan, Dutch oven or slow cooker The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.