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This elk meatball recipe takes easy broiled meatballs made from venison and pork and simmers them in a tangy, sweet bourbon barbecue sauce.
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Grilled squid with meaty beans, sweet juicy tomatoes, and a creamy spicy vinaigrette.
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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This refreshing roasted sweet potato salad is accented with mangoes, avocado, cilantro, and habanero pepper for a spicy kick!
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This is an unusual kind of gravy with sliced wieners served over mashed potatoes.
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Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!
Ingredients: flour, salt, eggs, milk, beef, onion, black pepper, oil
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 1 hour and 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.