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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cooked Polish kielbasa is baked in a Worcestershire-based sauce laced with lemon juice, brown sugar and hot pepper sauce.
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This soy sauce-based marinade with garlic, red pepper, and coriander needs one hour to add plenty of flavor to your steaks for grilling.
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A delicious blend of tangy sauces and molasses is the perfect match for pork spareribs!
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This recipe yields a homemade tomato soup by blending canned diced tomatoes, tomato paste, chicken stock, cream, and seasonings.
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
www.chowhound.com
This forager’s burger is topped with horseradish mayo and a flavorful sauté of wild mushrooms and sweet onions.
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This Bloody Mary recipe gets a smoky edge from chipotles in adobo sauce.
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Tangy homemade teriyaki sauce perfectly complements rich ribeye steaks. Colorful vegetable fried rice makes a wonderful accompaniment.
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Snap, crackle and pop cereal goes savory here in this hot, cracker-like appetizer made with cheddar, spices and more.