Search Results (21,220 found)
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
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This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook.
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Cayenne pepper provides the "fire" in this salad of tomatoes, peppers and onions marinated in a cooked dressing. Sliced cucumbers provide the "ice", as they are tossed into the salad just before serving.
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Combine raspberry and orange vodkas with cranberry and pineapple juices to make the Victoria's Secret cocktail for your next happy hour.
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Get Capone's Garlic Artichoke Cheese Spread Recipe from Food Network
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
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Get Beef Tenderloin with Quick Red Wine Pan Sauce Recipe from Food Network
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Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network
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Mocha coffee is extremely easy to make in this recipe. Just add cocoa, sugar and milk to hot coffee and drink!
Ingredients: brewed coffee, cocoa, sugar, milk
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This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.