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Ground beef seasoned with oregano and garlic, shaped into a rectangle, layered with ham and mozzarella cheese, then rolled up and baked.
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This rémoulade recipe mixes the classic French ingredients with hot sauce, Worcestershire sauce, and red bell peppers.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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Get Crabmeat Fondue Recipe from Food Network
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This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it's great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.
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This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
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Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.
cooking.nytimes.com
I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available Need a half-cup, a cup or more for a recipe It’s at hand, ready to go into the pot, and there’s also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red
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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
cooking.nytimes.com
Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers This dish uses the liquor from the roasted peppers in addition to pepper purée.