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Use fresh lobster if available, but 2 (6 ounce) cans of lobster may be used instead. This recipe is rich and delicious. If you do not like spicy food, use paprika in place of cayenne pepper. Serve hot, over buttered toast slices.
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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Get Cucumber-Dill Marinade with Grilled Lamb Kebabs Recipe from Food Network
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This dipping sauce with two kinds of soy sauce, chili oil, garlic, and ginger is great for dipping Asian-style finger foods like egg rolls and pot stickers.
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The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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Get Sausage-Provolone Patties With Fried Eggs Recipe from Food Network
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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Get Baked Brie Pasta Recipe from Food Network
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Get Cipollini Onions Braised in Red Wine Recipe from Food Network