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Frozen shards of raspberry mignonette are a cool complement to oysters.
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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.
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This absolutely delicious pork tenderloin is prepared simply by first browning in a skillet, and then finishing in the oven. Served with a Marsala cream sauce, prepared while the pork is baking, the dish can be prepared in under an hour. The sauce is tasty over steamed vegetables as well.
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This recipe is by Alex Witchel and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette Recipe from Food Network
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This is a smashing side dish, with an interesting mix of spicy, sweet and sour! Try it and it will be one of your favorites! Delicious with BBQ's or Asian food.
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Get Chipped Beef on Toast Recipe from Food Network
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Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.
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Get Ultimate Deviled Eggs Recipe from Food Network
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Get Green Bean Casserole with Homemade Mushroom Gravy Recipe from Food Network