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Sauteed chicken chunks braised in a sweet, savory whiskey sauce.
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This is a great recipe my mom got from my aunt. She has made it every year for Thanksgiving. It is a family tradition for us. It can be made a day or two ahead of time, if you like. It looks just beautiful in a cut crystal bowl. Thanksgiving is not the same without it for us! We just 'gobble' it up! Chopped walnuts can be substituted for chopped pecans.
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Traditional sangria is made with red wine and fruit--this version is spiked with sour apple schnapps and rum, and uses strawberries, grapes and lime.
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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Get Classic Whiskey Sour Recipe from Food Network
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This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
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Get Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema Recipe from Food Network
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Make weeknight dinner fun again with these Asian lettuce wraps containing ground pork, fragrant coconut-lime rice, and crunchy sauteed vegetables.
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Get Crispy Chicken with Spicy Pear Cranberry Sauce Recipe from Food Network
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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.