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cooking.nytimes.com
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true
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My mother asks me to make this all the time for small parties. Note: the more hot pepper the hotter it gets. Serve with tortilla chips.
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A green Bundt cake. This is perfect for Christmas or St. Patrick's day.
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Sirloin strips are marinated in Worcestershire sauce and mustard, fried with onions and garlic, and served over rice.
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Shredded Cheddar cheese is baked right into this easy meat loaf. Brown sugar, ketchup, and a touch of mustard make a delicious, sweet and tangy crust.
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Get Corn Blender Salsa Recipe from Food Network
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Get Cast-Iron "Fruit Cake" Recipe from Food Network
cooking.nytimes.com
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time At lunch, this delightful tart shared the table with green lentils and pork sausages Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
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Get Oven Fried Chicken Recipe from Food Network
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These cheesy hash brown potatoes are super simple to prepare and cook in the slow cooker for 2 hours. They will be a hit at any party or potluck!
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This make-ahead recipe for breakfast toad in the hole has breakfast sausage, a cornmeal batter, and maple syrup all cooked in one skillet.
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Get San Diegan Omelette Recipe from Food Network