Search Results (5,040 found)
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Use this recipe to make a savory marinade for your venison steaks and then cook them on the grill.
Use this recipe to make a savory marinade for your venison steaks and then cook them on the grill.
Ingredients:
worcestershire sauce, soy sauce, lime, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, hot pepper sauce, venison steaks
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Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.
Straightforward grilled steak tips - with slightly salty, hearty sauce that can be used with any cut of beef, and is great for dipping crusty bread into.
Ingredients:
sirloin tips, burgundy wine, beef broth, portobello mushroom, butter, garlic, thyme, salt, black pepper, shallot, flour
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Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
Ingredients:
tomato sauce, lemon juice, worcestershire sauce, parsley, thyme, bay leaves, brown sugar, salt, red pepper flakes, onion, short ribs
www.foodnetwork.com
Get Cocoa-Rubbed New York Strip Steak for Two Recipe from Food Network
Get Cocoa-Rubbed New York Strip Steak for Two Recipe from Food Network
Ingredients:
beets, olive oil, balsamic vinegar, thyme leaves, cocoa, ancho chile, hungarian paprika, strip steak, canola oil
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
Ingredients:
split peas, ham bone, carrots, spanish onion, celery, thyme, bay leaf, salt, black pepper, water
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
www.delish.com
How we amp up a French classic: a little ranch.
How we amp up a French classic: a little ranch.
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Apricot preserves create a delicious glaze on these chicken breasts that cook up quickly in an air fryer.
Apricot preserves create a delicious glaze on these chicken breasts that cook up quickly in an air fryer.
www.delish.com
Recipe for Grilled Lamb Chops with Mint, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
Recipe for Grilled Lamb Chops with Mint, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 25 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.