Search Results (18,302 found)
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Blue Claw Crabs caught in Aug or Sept. or go out and buy number #1 Jimmies (Males).
Blue Claw Crabs caught in Aug or Sept. or go out and buy number #1 Jimmies (Males).
Ingredients:
olive oil, white wine
www.allrecipes.com
This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.
This delicious green potato salad gets its color from pesto and flavor from white wine, perfect for St. Patrick's Day or a summer cookout.
www.chowhound.com
This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
This over-the-top foie-gras-stuffed burger with truffles was inspired by Daniel Boulud’s famous DB Burger.
Ingredients:
truffle, red wine, foie gras, carrot, celery, white onion, sirloin, horseradish, kaiser roll, red onion, tomato, endive, butter
www.delish.com
This easy to make, mouthwatering lasagna is chock full of vegetables like broccoli, bell pepper, onion and carrots and features a creamy broccoli cheese sauce that's easy to make and very tasty.
This easy to make, mouthwatering lasagna is chock full of vegetables like broccoli, bell pepper, onion and carrots and features a creamy broccoli cheese sauce that's easy to make and very tasty.
Ingredients:
broccoli, red pepper, carrot, onion, cheese soup, milk, parmesan cheese, lasagna noodles, mozzarella cheese
www.delish.com
The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
Ingredients:
olive oil, onion, garlic, red pepper flakes, oregano, san marzano, spaghetti, parmesan cheese, basil
www.allrecipes.com
A fun chicken wing appetizer, the secret is a red-tinged marinade of garlic, chile and soy.
A fun chicken wing appetizer, the secret is a red-tinged marinade of garlic, chile and soy.
Ingredients:
bone removeds, salt, soy sauce, chili powder, food coloring, white vinegar, garlic, chile peppers, cornstarch
www.allrecipes.com
Add a little splash of color to your fried potatoes by stirring yellow squash into the mix. It is a great way to use up the extra summer crop!
Add a little splash of color to your fried potatoes by stirring yellow squash into the mix. It is a great way to use up the extra summer crop!
Ingredients:
vegetable oil, yellow onion, potatoes, yellow squash, butter, paprika, black pepper, garlic, salt, red pepper flakes
www.delish.com
Dianthus is one of the 130 secret herbs and flowers used by monks at the Chartreuse monastery to make their signature liqueur.
Dianthus is one of the 130 secret herbs and flowers used by monks at the Chartreuse monastery to make their signature liqueur.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 50 minutes, plus 30 minutes steeping and 12 hours resting after processing. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Cathy Barrow and takes 50 minutes, plus 30 minutes steeping and 12 hours resting after processing. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Full of light tropical flavor, this pineapple white wine cocktail is perfect for summer entertaining or relaxing by the pool.
Full of light tropical flavor, this pineapple white wine cocktail is perfect for summer entertaining or relaxing by the pool.
Ingredients:
pineapple juice, pineapple
www.allrecipes.com
This recipe is a great addition to beef roast or a grilled steak. It is easy, quick, and can be prepared in the time it takes the steak to be grilled, if need be. We were absolutely amazed when this recipe became a favorite of our 2 year old grand daughter!
This recipe is a great addition to beef roast or a grilled steak. It is easy, quick, and can be prepared in the time it takes the steak to be grilled, if need be. We were absolutely amazed when this recipe became a favorite of our 2 year old grand daughter!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.