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Get ROAST LEG OF LAMB, GREEK STYLE Recipe from Food Network
Ingredients: lamb bone, lemons, cloves, water
cooking.nytimes.com
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bone, cloves
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A delicious recipe for classic ricotta cheesecake with a blood orange marmalade topping and and almond biscotti crust.
cooking.nytimes.com
Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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An easy turkey meatloaf recipe with bacon, smoked paprika, ancho chile, and a chipotle and ketchup glaze.
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A flavorful stew of chicken, orange juice, and spices.
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This is a tweaked, reduced quantity version of the one at hindustanlink.com, see this topic: http://chowhound.chow.com/topics/450702 It is a work in progress...
cooking.nytimes.com
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat
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Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing.
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Get Beef Stew Recipe from Food Network