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Cubed ham is paired up with bow tie pasta, apples, and a sweet and spicy dressing in this easy salad.
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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A whole chicken is seasoned with lemon pepper, garlic, and thyme, then slow-cooked to perfection.
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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
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A pouch of tuna and a few simple ingredients combine to make tasty, budget-friendly tuna burgers.
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Get Baked Foil Wrapped Marinated Red Onion Recipe from Food Network
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In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
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This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.
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This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.