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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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Roast beef with Yorkshire puddings is the most traditional British meal, but it is every bit as popular here in the United States.
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Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000 It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe Ms
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This recipe for salsa is made in a food processor with fresh tomatoes, onions, and canned green chilies.
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Filet mignon steaks are grilled outdoors and dabbed with a spicy, Gorgonzola, pine nut, and herb butter. You can make the butter in advance and just leave it at room temperature to soften as needed.
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Roasted cauliflower in a Dijon mustard sauce is a flavorful and easy side dish that will convert cauliflower-haters into cauliflower-lovers.
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There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011 There are the classics, of course: your French onion dips and potted shrimp And then there’s rillettes
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Get Fried Plantains with Sweet Heat Recipe from Food Network
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A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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This recipe is by Craig Claiborne and Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.