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This crazy-looking vegetable is also called Roman cauliflower or Romanesque cauliflower. Here, it's roasted with olive oil, garlic, and simple seasonings.
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Sweet, vinegary and delicious. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm asparagus.
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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
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Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven.
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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
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Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
cooking.nytimes.com
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin It's simple but loaded with flavor, and you can throw it together in about a half hour Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick
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Have yourself some paleo shrimp scampi this evening for a quick and easy dinner that pairs low-carb zucchini spaghetti with garlicky shrimp.
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Get Kicked Up Cole Slaw Recipe from Food Network
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A hearty, creamy ham and potato soup is slow cooked to comforting thickness with milk and cream cheese.
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Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
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This is a great recipe that your family will love and is easy to make. Cook the rice a day ahead or buy some from a local Asian restaurant. The quality of the ham used makes a big difference in the recipe results.