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These tender baked chicken thighs in a tangy sauce are great over rice and a hit with adults and kids alike!
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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an awesome French dressing! It's great with soft greens like spinach. This salad dressing will keep for weeks but it never lasts that long in my house.
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These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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This rub goes great with pork shoulder and beef brisket.
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Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.
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So good, it's become one of our weekly meals! Pork steaks are coated with flour and special seasonings, then deep-fried to a tempting deep golden brown.
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Ready in less than 30 minutes, these skillet chicken breasts are perfect for a weeknight meal.