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cooking.nytimes.com
This pulled lamb is an homage to the barbecued mutton of Western Kentucky Smoke the meat over charcoal and wood, not gas It’s bonkers delicious
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Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
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Chicken nestled in a melange of saffron rice, wine, vegetables, onion and garlic.
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Spice up your usual chicken kabobs with Chef John's recipe for chorizo and chicken skewers--the perfect way to grill this summer!
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Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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Get Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing Recipe from Food Network
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Baked salmon with onion powder and dried dill weed. With just a hint of seasoning, you can make salmon taste delicious.
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This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
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An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.