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This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
Ingredients:
beef, onion, bell pepper, pinto beans, tomatoes, tomato sauce, jalapeno peppers, chili powder, red pepper flakes, black pepper, salt, garlic powder
www.chowhound.com
Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
Ingredients:
pasta, olive oil, yellow onion, garlic, oregano, salt plus, black pepper, swiss chard, ricotta cheese, parmesan cheese, egg, tomato sauce, water
www.delish.com
Pork tenderloin is leaner than skin-on chicken and delicious in this spicy, smoky recipe.
Pork tenderloin is leaner than skin-on chicken and delicious in this spicy, smoky recipe.
Ingredients:
canola oil, scallions, garlic, habanero chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme leaves, nutmeg, ginger, pork tenderloins
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Ingredients:
beef, soy sauce, sesame oil, salt, black pepper, sugar snap peas, scallions, chicken broth, madeira, cornstarch, olive oil, garlic, sesame seeds
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
chick peas, garlic, rice vinegar, soy sauce, sesame oil, vegetable oil, chicken breasts, chicken stock, pecan, scallions, cherry tomatoes, avocado
www.delish.com
This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
Ingredients:
sirloin steak, beef stock, malt vinegar, soy sauce, dry sherry, oyster sauce, sambal oelek, ginger, garlic, jalapeno, thai chiles, onion, asparagus
www.delish.com
Cheesy, crispy, sweet, and salty, these pork tenderloin tacos will satisfy everyone at the table.
Cheesy, crispy, sweet, and salty, these pork tenderloin tacos will satisfy everyone at the table.
Ingredients:
pork tenderloin, ancho chili, guajillo chili, garlic, cumin, salt, white vinegar, vegetable oil, corn tortillas, monterey jack, pineapple, red onion, cilantro
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Collard greens flavored with smoky bacon and chipotles cook right in the same pot as the fluffy dumplings.
Collard greens flavored with smoky bacon and chipotles cook right in the same pot as the fluffy dumplings.
Ingredients:
bacon, yellow onion, garlic, chipotle chiles, salt plus, black pepper, water, collard greens, flour, baking soda, sugar, salt, shaken buttermilk, butter
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Nicely spiced fig spread is layered on toasted French bread with Brie cheese and apples for impressive and tasty crostini perfect for parties.
Nicely spiced fig spread is layered on toasted French bread with Brie cheese and apples for impressive and tasty crostini perfect for parties.
Ingredients:
figs, cider vinegar, brown sugar, white onion, ginger, garlic powder, cayenne pepper, cloves, cinnamon, french bread, brie cheese, smith apple, oregano
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Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
Cajun-seasoned grilled chicken breast and jalapeno sausage flavor a skillet meal of bow tie pasta and vegetables in a creamy sauce.
Ingredients:
chicken breast, cajun, jalapeno pepper, farfalle, butter, green bell pepper, red bell pepper, onion, garlic, half and half, cornstarch, basil
www.delish.com
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip.
In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip.
Ingredients:
olive oil, garlic, cider vinegar, water, dijon mustard, honey, celery seeds, carrot, parsnip, red bell pepper, red onion, egg
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
Ingredients:
quail, white rice, smoked sausage, butter, oysters, onion, green pepper, celery, garlic, corn, flour, chicken broth, oyster, bay leaves, thyme