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Crunchy broccoli and cauliflower florets are tossed with salty bacon, hard-boiled eggs, cheddar cheese, and a mayo dressing.
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Get Guisados' Cochinita Pibil Tacos Recipe from Food Network
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Brussels sprouts are sauteed in bacon drippings with a handful of caraway seeds, and then tossed with fresh spinach and vinaigrette. Serve topped with crumbled bacon.
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Ricotta cheese, white wine, milk and sugar are whipped into a frothy sauce and spooned over fresh berries in a parfait glass. Each serving is topped with toasted hazelnuts. Quite good.
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For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.
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Two kinds of canned soup -- cream of mushroom and cream of asparagus --are paired with canned crab and white wine for this easy crab bisque. Elegant and quick, and no one needs to know how quick!
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Here's a version of the classic "en papillote" preparation - the fish and vegetables emerge from their packets delicately perfumed and perfectly moist.
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This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
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This Italian sweet and sour pickled fennel recipe (finocchi in agrodolce) can be served as a side dish or an appetizer with an aperitif.
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This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
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Flat iron steak marinated in a soy sauce-based marinade with green onions and garlic is an Asian-inspired dish. Serve with Asian vegetable mix!
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Get White Sangria Recipe from Food Network