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cooking.nytimes.com
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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A classic deli-style tuna sandwich recipe.
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Turkey meatballs, made with ground turkey and turkey Italian sausage, are quick and easy to prepare and can be used in any recipe calling for meatballs.
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A simple roasted tomato salsa recipe to go with tortilla chips, tacos, or most any Mexican meal.
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This is my family's traditional preparation of french cut green beans. You can apply this recipe to other vegetables, too. We use the same method for frozen cut...
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This quick and easy sauce made with fresh strawberries is wonderful on ice cream or pancakes.
Ingredients: strawberries, sugar, cornstarch, salt
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Zucchini, ground beef and tomatoes are combined in this simple, quick stew.
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This shrimp scampi is mmmmm good!
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This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
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Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
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This herb rub is great on all meats, fish, and poultry, but it's perfect for the Thanksgiving bird!