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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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Get Tuscan Kale Salad with Anchovy Dressing Recipe from Food Network
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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Chicken Bacon Roulades—chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.
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Get Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms Recipe from Food Network
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Cajun seasoned shrimp are combined with shallots, mushrooms, and roasted red peppers in a simple white sauce served over fettuccini.
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Get Three-Pound Beef Burger for Six on Country Bread Recipe from Food Network
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Get Linguini Puttanesca Recipe from Food Network
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Served with a port reduction sauce.
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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Try a unique Southern appetizer with this recipe of shrimp brined in lemon, garlic, shallots, parsley, spices, and olive oil.