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Quick and easy with few ingredients. Great for an on-the-fly marinade. Tangy Italian dressing and Worcestershire are used to accentuate the natural flavor of the cut, while the minced garlic provides a delectable rich flavor.
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.
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There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden's Steamy Kitchen Cookbook. I used salmon to make this sweet and...
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Studies have shown that people who eat eggs for breakfast tend to lose weight. Here, eggs are cooked in an antioxidant-rich tomato sauce.
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Get Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil Recipe from Food Network
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Looking for a way to change up meatballs? Why not try grilling them!
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Sautéed mushrooms can make almost any inexpensive red wine taste better!
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A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
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Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.