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cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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Portable chili cheese dogs.
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Potatoes and onion grated, combined with eggs and pancake mix, and cooked just like breakfast pancakes. Excellent when served with warm sour cream.
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A carton of refrigerated egg whites plus some onion, green pepper, and mushrooms makes a fast, protein-packed breakfast that you can cook in the microwave.
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This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
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This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
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A Moroccan-Inspired Recipe for Stuffed Eggplant
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Barbecue sauce made with Dr. Pepper soda, onion, tomatoes, orange juice, vinegar, honey, and cayenne. Great with pork ribs or brisket.
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Serve this meaty milk gravy over noodles, mashed potatoes or homemade biscuits.
Ingredients: beef, flour, milk, onion salt, onion
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Simple and flavorful--crushed tomatoes, onion, vodka and cream.
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Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The addition of habanero and jalapeno chiles brings the heat.
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This is a basic recipe for homemade salmon patties made with oatmeal and fried in a mixture canola oil and butter.
Ingredients: salmon, egg, onion, oats, canola oil, butter