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Succulent sea scallops might be mild in flavor, but when you dress them up with a balsamic glaze, they'll be a hit with dinner guests.
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Large shrimp sauteed with asparagus, flavored with ginger, soy sauce and sherry.
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Get 3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo Recipe from Food Network
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.
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This recipe for boneless, skinless chicken breasts has fontina cheese and prosciutto in a wine sauce for a fast and easy weeknight dinner.
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The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.
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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
cooking.nytimes.com
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe Ms Richer’s father loved kasha and died on Thanksgiving more than a decade ago
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dry white wine, armagnac, prune
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These sugar cookies with a sweet almond flavor are easy to make, and festive for any occasion!
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Sour cream based horseradish sauce. A great addition to steak or pork roast, and easy to make!