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cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Not exactly meatless, but shredded suet is optional.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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These delicious pork and beef meatballs are simmered in a savory tomato and beef broth. Serve with potatoes.
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These easy and delicious cocktail sausage appetizers have a touch of bourbon whiskey in a sweet and tangy sauce. Just mix, heat, and serve.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
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My sister and I have 'Rib Cook-offs' quite often and I always seem to win with this recipe. It is a chili sauce based recipe and it is the best I've experimented with so far.
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Marinated beef cubes and garlic are stir-fried (also known as "shaking beef") in this delicious Asian-inspired dish called bo luc lac.
www.delish.com
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.
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Marinated for at least 2 days, this deeply flavorful roast is tangy and savory.
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These fabulous sandwiches feature pork shoulder that is slow cooked in a barbeque sauce made with Campbell's® Condensed French Onion Soup.
www.chowhound.com
Perfect for lunch or a light supper. Works very well for a lunch to take to work.