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These sweet cupcakes flavored with strawberry puree and Champagne can be frosted and served in Champagne glasses for a sophisticated touch.
cooking.nytimes.com
The Thai-style version of duck à l'orange here requires only a little more work It does not take much time to begin with, but if it makes life easier, prepare the curry base in advance, then cook the duck breasts when guests arrive Reheat the curry sauce, carve the meat and combine
cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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For a great-tasting Chinese beef dish, try this stir-fry. Ice cold beer is the recommended accompaniment.
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Tasty hot crab dip appetizer with lump crab meat, cream cheese, mayo, and seasonings.
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A champagne punch recipe for Christmas or New Year's made with blood oranges, kumquats, and pears soaked in spiced syrup, brandy, and Cointreau.
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Get Linguine and Clams Recipe from Food Network
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Wonderful drink for the summer or for a holiday party!
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Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
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Kale, spinach, and dried cranberries are tossed with feta cheese creating a salad perfect for summer or Thanksgiving dinner.
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Don't buy that tomato-based chili sauce! Make your own with tomato sauce, brown sugar, vinegar, and seasonings using this DIY recipe.