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A friend of mine showed me how to make these, I just slightly altered them for a little bit better flavor and taste. These potatoes not only smell wonderful when...
Ingredients: potatoes, butter, garlic, lemons, cheese
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In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.
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Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.
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Because stovetop smoking is so fast, lean pork tenderloin won't become too dry.
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Vegetable broth, Worcestershire sauce, apples, and onions combine in this trouble-free brine that is bound to liven up any holiday turkey.
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Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
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The rib-eyes shine in this recipe but it's the potatoes that take center stage. First parboiled, then roasted with rosemary and olive oil, they become crispy on the outside while staying light, fluffy, and buttery inside.
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The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in chicken broth, which becomes a tasty light sauce.