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This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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Get Penne with Shrimp and Herbed Cream Sauce Recipe from Food Network
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Get GZ's Ultimate BLT Recipe from Food Network
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Get Smothered Potato Tot Nachos Recipe from Food Network
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Get Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup Recipe from Food Network
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This roasted butternut squash panzanella recipe has toasted bread, walnuts, and dried cranberries tossed in a garlic-and-shallot balsamic vinaigrette.
cooking.nytimes.com
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse It’s a simple equation that takes in whatever ingredients you have on hand Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away
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Get Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach Recipe from Food Network
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Shredded chicken, tomatoes, and jalapeno peppers join Velveeta® in this addictive dip.
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Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest eaters say, 'Wow!' Serve with mashed potatoes.
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If you're looking for an easy recipe for a strong bloody mary, try this one using Cajun seasoning and soy sauce.