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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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This teriyaki-like sauce that has sweetness and depth but isn't cloying.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 7 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Under ripe peaches and Riesling wine are the secret to these delicious pork chops. The peaches simmer in the Riesling wine while the seared pork chops bake in the oven to create this quick and elegant meal.
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Get Apple Pie Recipe from Food Network
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Get Straw & Hay with Gorgonzola Recipe from Food Network
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Slow cooking brings out the spicy sweetness of this Kielbasa dish--made zesty with ketchup, horseradish, and brown sugar.
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Pumpkin puree, milk, brown sugar, and cinnamon are all you need to make this fall smoothie.
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
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This salmon recipe is easy to prepare. It’s also beautiful so if you need something to impress guests this dish will do it for you and keep you out of the kitchen...