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This quick and flavorful French dressing is the white variety, which is made without ketchup. Boasting a variety of spices (including tarragon, paprika, thyme, and garlic) and with a white wine undertone, this dressing is a versatile topping for almost any green salad.
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This pesto and pea lasagna recipe is a vegetarian dish with basil pesto, peas, ricotta cheese, Parmesan cheese, and pine nuts.
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Olives not only make this creamy layered shrimp dip look pretty, they add a nice flavor twist to an otherwise straightforward party favorite. Crab may be substituted for shrimp.
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This recipe is by Rachel L. Swarns and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The whole ducks in this recipe are halved, seared, and roasted with an easy glaze of orange marmalade, orange juice, and soy sauce.
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Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
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Use this stock to make turkey gravy, or to moisten your stuffing or dressing. It can be made ahead and stored in the refrigerator up to 2 days.
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This classic fettuccine alfredo recipe uses Parmesan cheese, cream, and butter to make a rich, satisfying pasta dish.
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Sausage Gravy & Biscuits-Comforting, creamy sausage gravy and biscuits. A great way to start the morning!
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When slow roasted in beer and seasoned with onions and herbs, this simple pork roast turns sumptuous, rich and delicious. Scrape the roasting pan, and use the drippings to make a wonderful gravy.