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Make shredded barbeque-style beef in the slow cooker with some onion, tomato sauce, vinegar, dry mustard, and chili powder.
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Canned green beans are tossed with dressing and freshly sliced onion and then chilled in this salad suitable for lunches or casual dinners.
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Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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This quick and easy tomato, cucumber, and onion salad is dressed with a mixture of zesty Italian dressing, mayonnaise, and garlic.
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Soy sauce, balsamic vinaigrette, onion, and garlic combine for a tasty marinade, ideal for flank steak before going on the grill.
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Cucumber and onion slices marinate in a sour cream and vinegar dressing for maximum flavor in this German cucumber salad recipe.
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Earthy shiitake mushrooms, smoky bacon, and rich Cheddar cheese simmer in seasoned beef broth to create a main dish soup that's rich, filling, and satisfying.