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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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Kids adore these homemade chicken tenders with honey-mustard!
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Recipe for Vegetable Frittata, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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Meatloaf with crushed tortilla chips, green chile peppers, and chili powder is a Mexican-inspired version of the traditional meatloaf recipe.
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I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.
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Give your steaks and extra kick with this quick and easy recipe for DIY coffee steak rub.
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These mini cupcakes with sour cream and cornmeal are frosted with maple butter cream and make a delicious snack or dessert.
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Honey wheat and oat flour bread is easy to make in the bread machine producing the perfect bread for sandwiches, toast, and plain!
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A scoop of vanilla ice cream served over grilled pineapple with a sweet and creamy butterscotch sauce makes a wonderful dessert. Canned pineapple can be used when fresh pineapple isn't in season.
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This dish is essentially a spicier version of Spanish patatas bravas. It works equally well as a starter, snack, or accompaniment to a main course, like our Spiced BBQ Glazed Chicken.
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Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs
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Chef John uses ground beef and pork and the seasonings that go into hot dogs to create these giant hot dog sausages.