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Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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Get Grape Leaves Recipe from Food Network
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
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Cream cheese, deli beef, green onions and a dash of hot pepper sauce -- mold, refrigerate and serve.
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Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
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Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
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A taco guaranteed to not fall apart.
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Not your everyday pot roast recipe! Beef roast braised in red wine, with pancetta, onions, carrots, celery, tomato, and garlic.
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
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Single malt Scotch whiskey is the sole ingredient for the marinade for these rib-eye steaks. Select thick steaks with good marbling for this recipe.
Ingredients: steaks, scotch whiskey
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In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!
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This moist and delectable meat loaf contains ground turkey, ground beef, and pork sausage for flavor and tenderness.