Search Results (11,550 found)
www.allrecipes.com
Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
www.delish.com
This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
www.chowhound.com
A classic Vietnamese sauce recipe of fish sauce, lime juice, brown sugar, garlic, and chiles.
www.allrecipes.com
A flour tortilla forms the crust of this pizza topped with chicken, green bell pepper, and onion that's a quick and easy dinner for one.
www.foodnetwork.com
Get Tuna and Hummus Sandwiches Recipe from Food Network
www.foodnetwork.com
Get Spiced Almonds Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Living in the Caribbean is a wonderful way of life! I am always trying to come up with new recipes that combine my new culture and my roots. Although I grew up in the Pacific Northwest, southern barbecue was a big part of my youth. Coming up with unique BBQ sauces was family fun. Spice this recipe up or down according to your personal taste.
www.allrecipes.com
Sweetened condensed milk, baking chocolate, and butter are all you need for this decadent dessert topping. Serve it with vanilla ice cream or whatever your heart desires.
www.delish.com
This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks. Recipe By: Grace Parisi Servings: Makes about 1 cup