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cooking.nytimes.com
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
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Crescent roll dough triangles is topped with cheese, mushrooms, and pepperoni in these cute witch hat dippers that are great for Halloween parties.
cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Get Island Fruit Salsa Recipe from Food Network
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Get Curried Butternut Squash Soup Recipe from Food Network
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Get Kitchen Sink Cocktail Recipe from Food Network
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Red potatoes are coated with olive oil and a package of onion soup mix before roasting in a hot oven for one hour.
Ingredients: soup mix, potatoes, olive oil
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Get Strawberry Fruit Leather Recipe from Food Network
Ingredients: strawberries, water, sugar, honey
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Quick & easy! Only 3 ingredients required: bacon, a block of Cheddar cheese and jalapeno peppers. The men in my family are crazy about these yummy treats. In fact, my husband often eats them as a meal!
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Use this recipe to make a savory marinade for your venison steaks and then cook them on the grill.
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This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
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Red and white quinoa are tossed with red onions, bell peppers, and a lime dressing for a refreshing summer salad. Bring to your next summer barbeque!