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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Catfish fillets are coated with a steak seasoning and cornmeal mixture, and fried to golden perfection.
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This rolled-and-cut variation on golden biscuits calls for buttermilk.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Simple and easy curry made with Granny Smith green apples.
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Sauteed cod fish fillets seasoned with lemon juice and black pepper. Serve with a buttery rice pilaf and a green salad.
Ingredients: vegetable oil, cod, lemon
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This scallop and spaghetti dinner with a creamy sauce is fast and easy. The scallops cook a bit longer than many chefs do, but that gives the dish more flavor and they're still tender and moist.
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These pickled green tomatoes are the perfect toppers to this Open-Face Steak Sandwich.
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Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper.
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Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Ingredients: okra, chile peppers, dill, water, vinegar, salt
cooking.nytimes.com
This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish Do not worry about the salt; most of it will go out when the tomatoes are drained.