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Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.
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The salty chew of prosciutto and pungent bite of red onion enliven creamy white beans in this bruschetta topping.
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A soy sauce and garlic mixture makes for one tasty flank steak marinade.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
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Get Non-Alcoholic Sangria Recipe from Food Network
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
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Get Veal Piccata Recipe from Food Network
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A virgin Negroni cocktail recipe made with Sanbittèr soda and nonalcoholic red and white wine infusions to replace the gin and sweet vermouth.
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The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.