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This classic recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich The secret is the homemade sofrito, but bottled will do in a pinch.
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This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people It serves well as a main dish, though, particularly if you double the recipe Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary
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Get Sunny's Easy T-Bone Steak N Potatoes Salad Recipe from Food Network
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Get Caesar T-Bone Steak with Stout Pan Sauce Recipe from Food Network
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Pork ribs are coated in a sweet and savory rib rub and grilled creating fall-off-the-bone tender meat perfect for hot summer evenings.
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Tostadas are similar to tacos, but this recipe uses pregrilled T-bone steak sliced thin, topped with a crunchy radish salad.
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Get T-Bone Steak with Charred Tomato-Horseradish Butter Recipe from Food Network
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Get Stromboli Recipe from Food Network
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Cut the sweetness of prepared chutney with packaged onion soup in this quick chicken bake.
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Italian seasonings and a capping of shredded mozzarella make this breaded chicken a real standout.
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.