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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
Ingredients:
provolone cheese, baby spinach, tomato, red bell peppers, red onion, olive oil, red wine vinegar
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Get Barbecue Chicken Recipe from Food Network
Get Barbecue Chicken Recipe from Food Network
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Herbed chicken in a Marsala and mushroom sauce, this recipe has been made healthier by reducing the amount of wine and sherry and cutting out the oil.
Herbed chicken in a Marsala and mushroom sauce, this recipe has been made healthier by reducing the amount of wine and sherry and cutting out the oil.
Ingredients:
flour, black pepper, oregano, bone, butter, mushrooms, marsala wine, red wine, sherry, chicken broth
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
Ingredients:
onion, garlic, olive oil, butter, mushrooms, beef broth, water, red wine, tomato paste, parmesan cheese, parsley
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Get Raffy's Strawberries in Vinegar Recipe from Food Network
Get Raffy's Strawberries in Vinegar Recipe from Food Network
Ingredients:
strawberries, sugar, red wine vinegar, heavy whipping cream, powdered sugar, vanilla, mint leaves
www.chowhound.com
A virgin Negroni cocktail recipe made with Sanbittèr soda and nonalcoholic red and white wine infusions to replace the gin and sweet vermouth.
A virgin Negroni cocktail recipe made with Sanbittèr soda and nonalcoholic red and white wine infusions to replace the gin and sweet vermouth.
www.delish.com
Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
Ketchup, a Western ingredient that has been adopted by the Japanese, helps form a sweet glaze on both the mushrooms and tofu.
Ingredients:
ketchup, soy sauce, dry sherry, sesame oil, lemon juice, shiitake mushrooms, vegetable oil, tofu, scallion, tomato, bean sprouts
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Romaine, Mandarin oranges and green onions are coated with a sweet, sour and peppery dressing and then sprinkled with lovely sugared almonds.
Romaine, Mandarin oranges and green onions are coated with a sweet, sour and peppery dressing and then sprinkled with lovely sugared almonds.
Ingredients:
romaine lettuce, mandarin oranges, green onions, sugar, almonds, red wine vinegar, olive oil, red pepper flakes
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Made with espresso, Marsala wine, ladyfinger cookies, and a mascarpone cheese custard, this tiramisu is the perfect dessert.
Made with espresso, Marsala wine, ladyfinger cookies, and a mascarpone cheese custard, this tiramisu is the perfect dessert.
Ingredients:
brewed espresso, marsala wine, eggs, sugar, mascarpone cheese, vanilla, salt, ladyfingers, cocoa, dark chocolate
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Get Achiote Marinated Quail Recipe from Food Network
Get Achiote Marinated Quail Recipe from Food Network
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I love ginger, and I had some fresh beets. They just happened. People love them, and they handed out this recipe at a booth at the farmers market this year...
I love ginger, and I had some fresh beets. They just happened. People love them, and they handed out this recipe at a booth at the farmers market this year...
cooking.nytimes.com
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass
The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934 Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass