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These baked meatballs are seasoned with garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika.
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Get Teriyaki Sauce Recipe from Food Network
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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This baby green salad is tossed with a warm Gorgonzola dressing, bacon, and toasted almonds.
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This is a quick and easy soup you can make with ham, lentils, onion, garlic, and celery. A little red wine vinegar gives a nice unexpected flavor boost.
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Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato.
cooking.nytimes.com
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual And when that liquid is red wine, you have a pasta dish that is an attention grabber
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Get Rum Chica Rum Chicken Recipe from Food Network
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Roman-style cheese spread that’s great as an hors d’oeuvre.
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Get Crispy Trout with Kitchen Butter Sauce Recipe from Food Network
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This copycat garlic coleslaw recipe from a seafood restaurant is a zesty salad with a strong garlic profile, with apple cider vinegar and celery seeds.