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Long, slow cooking (7 to 8 hours) renders top round steak tender enough to use in place of the cuts that are normally required for Beef Stroganoff.
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Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
cooking.nytimes.com
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick If you don’t want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead This is best served at least an hour or so after making to allow the flavors to mellow
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Get Cheesy Hot Dogs with Pickle-Pepper Relish Recipe from Food Network
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Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Get The Hammy Down Recipe from Food Network
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Get Quail Samosa Recipe from Food Network
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Get Saffron Shrimp Soup with Tubettini Recipe from Food Network
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Get Cauliflower Hot Wings with Buttermilk Ranch Dipping Sauce Recipe from Food Network
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Get BLT Ranch Burger Recipe from Food Network
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Get Individual Cobb Salads Recipe from Food Network