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Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
Ingredients:
heavy whipping cream, cayenne pepper, ravioli, gorgonzola cheese, parsley, parmesan cheese, apple, walnuts
www.delish.com
A casserole of potato gnocchi, marinara sauce, and ricotta cheese makes a simple side dish or vegetarian main meal.
A casserole of potato gnocchi, marinara sauce, and ricotta cheese makes a simple side dish or vegetarian main meal.
Ingredients:
cocktails, alcohol, soups, chocolate, potato gnocchi, marinara sauce, ricotta cheese, parmesan, gnocchi, pasta
www.chowhound.com
Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.
Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.
www.allrecipes.com
You'll get salty and sweet thanks to this candy recipe using both saltine crackers and chocolate chips.
You'll get salty and sweet thanks to this candy recipe using both saltine crackers and chocolate chips.
www.allrecipes.com
A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.
A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This recipe makes a big batch.
Ingredients:
bottle ketchup, honey, molasses, sugar, hoisin sauce, oyster sauce, brown mustard, worcestershire sauce, white vinegar, garlic powder, cayenne pepper
www.foodnetwork.com
Get Yogurt and Chipotle Sauce Recipe from Food Network
Get Yogurt and Chipotle Sauce Recipe from Food Network
www.allrecipes.com
Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
Ingredients:
butter, onions, beef, sriracha sauce, american cheese, hoagie buns, lettuce, roma tomato
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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
Ingredients:
szechuan peppercorns, peanut oil, garlic, ginger, red wine vinegar, soy sauce, green onion, hoisin sauce, sesame oil, green beans, sesame seeds
www.allrecipes.com
A mixture of soy sauce, brown sugar, and garlic powder serves as marinade and sauce for these chicken wings.
A mixture of soy sauce, brown sugar, and garlic powder serves as marinade and sauce for these chicken wings.
www.allrecipes.com
Dill pickle juice gives this tartar sauce a tangy flavor.
Dill pickle juice gives this tartar sauce a tangy flavor.
cooking.nytimes.com
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.