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cooking.nytimes.com
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops If you can’t get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven’t fully ripened on the vine before they need to be picked in advance of a frost
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Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
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.delish.com
Colorful veggies, eggs, and Morningstar Farms® Veggie Bacon Strips make up this filling, protein-packed breakfast.
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Get Cheese and Chile-Stuffed Mushrooms Recipe from Food Network
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We're suckers for pimento cheese anything. The thought of serving it warm in a bread bowl was a no-brainer.
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Kids are sure to love these green beans with butter, onion, and garlic!
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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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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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These boneless chicken 'wings' can be made in a microwave in just minutes. Perfect for the college student with a hankering for hot wings, but limited funds.