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Pork tenderloin is a lean cut that can easily dry out But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat
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Get Grilled Salmon with Chinese Barbeque Sauce Recipe from Food Network
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On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food.
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This citrus-spice mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.
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Get Gloegg Recipe from Food Network
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When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference.
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Boneless pork loin slowly cooks in a curried fruit sauce until tender and delicious.
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Refreshing and perfect for summer entertaining, this peach white wine sangria is full of sweet, fruity flavor.
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A traditional Long Island Iced tea with a little more island spice!
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Get P. R. Pernil Recipe from Food Network
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Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.