Search Results (998 found)
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Get 2-for-Tea Individual Yorkshire Puddings with Rare Roast Beef Recipe from Food Network
Get 2-for-Tea Individual Yorkshire Puddings with Rare Roast Beef Recipe from Food Network
Ingredients:
plus, eggs, egg yolk, flour, salt, vegetable oil, sour cream, horseradish, parsley leaves, roast beef
www.chowhound.com
A bone-in leg of lamb recipe studded with garlic and basted with duck fat.
A bone-in leg of lamb recipe studded with garlic and basted with duck fat.
Ingredients:
bone, garlic, salt plus, pepper, duck fat, peanut oil, red wine vinegar, shallots, water, chicken stock
www.allrecipes.com
A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
Ingredients:
chuck roast, salt, black pepper, olive oil, onion, chile pepper, chili powder, cayenne pepper, hot pepper sauce, garlic powder
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Get Tucuman Empanadas Recipe from Food Network
Get Tucuman Empanadas Recipe from Food Network
Ingredients:
lard, white onions, rump steak, green onions, cumin, paprika, red pepper, salt, water, flour
www.allrecipes.com
Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
Ingredients:
wraps, neufchatel cheese, romaine lettuce, spinach, roast beef, swiss cheese, cherry tomatoes
www.chowhound.com
Tri Tip is a great BBQ favorite started in Ca and I use it to make tacos
Tri Tip is a great BBQ favorite started in Ca and I use it to make tacos
cooking.nytimes.com
An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn't overcooked
An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn't overcooked
www.chowhound.com
This is our family recipe for a super tender roast with very rich gravy. There's something that a nice dark red wine does for a large cut of beef that just complements...
This is our family recipe for a super tender roast with very rich gravy. There's something that a nice dark red wine does for a large cut of beef that just complements...
www.allrecipes.com
These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
Ingredients:
butter, shallots, french baguettes, dijon mustard, roquefort cheese, roast beef, heavy cream, horseradish, white pepper
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
Ingredients:
butternut squash, balsamic vinegar, olive oil, lentils, ginger, turmeric, onion, water, red wine vinegar, dijon mustard, cumin seeds, walnut oil, parsley
www.delish.com
Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.
Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.
Ingredients:
chives, black pepper, vegetable oil, pork tenderloin, peanut butter, cider vinegar, worcestershire sauce, honey, linguine, cucumber, basil leaves, pea
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.