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Spiced nuts are a classic holiday snack. In this simple recipe, pecans are coated with an egg white and dusted with sugar, salt, cinnamon, cloves and nutmeg.
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Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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A quick and easy recipe for potato soup that I have made in our restaurant 100's of times. It is a customer favourite!
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This caramelized onion soup thickened with bread crumbs is made with white wine and cinnamon-spiced chicken broth.
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Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
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Herb-scented mushrooms and breaded chicken simmered in a lemon wine sauce with tangy dollop of honey mustard.
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Get Clams Casino Recipe from Food Network
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This recipe comes from www.gourmetkoshercooking.com. It's so delicious and is a different way of preparing the same old ingredients Also, check out more recipes...