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Individual tart shells are lined with pastry and then filled with a sweet butter mixture with lots of raisins and nuts, and a bit of vinegar and vanilla flavoring stirred in. These miniatures tarts are baked until set. This recipe yields twelve tasty tarts.
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Skirt steak is perfect for grilling, and is versatile enough for salads, sandwiches, kebabs, or just a stand-alone grilled steak. Taking just 15 minutes to marinate the skirt steak before grilling adds a lively and delicious union of sweet, tangy, and spicy.
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Get Buttermilk Chive Dressing Recipe from Food Network
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Slow cooker barbecue ribs are an easy and delicious way of making barbecue ribs without the barbecue.
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A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
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Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness.
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Get Quick-Pickled Zucchini Recipe from Food Network
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This traditional risotto flavored with porcini mushrooms, white wine, butter and Parmesan cheese is as classically Italian as you can get.
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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
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Brussels sprouts are roasted with apples and cauliflower and tossed with golden raisins and walnuts for a sweet and savory side dish.
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.