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Buy an ``important`` piece of ginger for this recipe (larger pieces are easier to peel and slice, and smaller ones dry out fast). Keep it wrapped in the freezer...
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I actually saw something similar in a fantasy/sci-fi book by Stephen Burst which I decided to adapt to real life one night when wanting to do something different...
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network
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Get Pepper-Jack Chicken With Succotash Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
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Get Loukanika with Sausage, Pepper and Eggs Recipe from Food Network
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Grilling striped bass is a great way to cook the fish because the skin takes on a char that goes well with other strong flavors like oregano-laden chimichurri sauce Usually paired with meat, chimichurri plays off of bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic In preparing the fish, make sure the grill is hot first and be patient about flipping — you usually want about 4 minutes per side for a 7 to 8 ounce piece
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Get Yellow "Rice" with Serrano Ham ("Arroz" Amarillo con Jamon) Recipe from Food Network
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This is an easy weeknight dinner idea for the slow cooker. Just let a roast cook with onions and garlic in a mixture of beef broth and vegetable broth.