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My husband and I love to indulge in special 'date nights', which always include a fun movie, a bottle of wine, nibbles, and his fabulous fondues. I help by preparing the accoutrements to his masterpieces. This is by far the best creation yet!
cooking.nytimes.com
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will “grab” the sauce.
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Jalapenos, garlic and onion sauteed and pureed into fresh homemade hot sauce.
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Soaked overnight in a zingy marinade of soy sauce, sherry, honey, garlic and ginger, this sweet and tender roast pork makes a mouth-watering meal. Cook the marinade with a bit of cornstarch until it thickens, and serve it as the perfect sauce on the side.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Tiny Mint Chicken Burgers, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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The dressing for this pasta salad with broccoli, celery, and bell pepper is made with Parmesan cheese, creamy salad dressing, sugar, and dried basil.
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This is a yummy appetizer. Creamy, cheesy and spicy - a variety of flavors are blended throughout. A real treat for your palate. Easy to put together, and well worth the time in the oven. Bake the scooped out pieces of bread and use them for dipping.
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This salad has it all: cooked ham, fresh grapes, Cheddar cheese, and a rich dill dressing. Use your favorite pasta shape to make this salad your own.
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Beef Stroganoff is a family favorite. This healthier version features light sour cream and less butter. Served with whole wheat noodles, this dish will become a new classic.