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The crispy skin locks in the seasonings and the juices.
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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Topping grilled porterhouse steaks with butter blended with garlic and grilled papaya makes for a dinner that looks gourmet, yet is easy to prepare.
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This sauce is an old standby for my Sunday dinners at home.
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Get Cheese Ravioli with Red Pepper Sauce Recipe from Food Network
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This pie is hearty and lower in fat. The mashed potatoes are whipped up with butter and olive oil, and the filling is a savory mixture of lean ground turkey and lean ground beef. Onions, carrots, peas and low-fat beef broth add wonderful texture and flavor. The filling is cooked up, heaped into a casserole, and topped with mashed potatoes and shredded cheddar cheese.
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Get Basil Oil and Cinnamon Oil Recipe from Food Network
Ingredients: basil, olive oil, cinnamon
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This simple dressing is so easy to make, and so delicious!
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Zucchini blossoms are stuffed with feta cheese, lightly coated with bread crumbs, and fried until golden for a delicious appetizer or side dish.
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Bitter produce like endives, radicchio, and kumquats are in peak season in winter.
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Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.