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Get Arugula-Prosciutto Pizza Recipe from Food Network
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A pouch of tuna and a few simple ingredients combine to make tasty, budget-friendly tuna burgers.
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Switch out beef and butter for a lean combo of turkey, parsnips, garlic, with a generous dose of paprika in this low-carb, low-fat goulash.
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Fresh zucchini are sliced and coated with seasoned crumbs, then fried in olive oil, topped with melted mozzarella cheese, and served with spaghetti sauce.
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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Get Salsa Ranchera Recipe from Food Network
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Get Hamburgers Recipe from Food Network
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Make quality beef brown gravy in no time, so you can perfect mashed potatoes and biscuits with a touch of Dijon mustard, garlic, and onion.
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Smother turkey wings with a perfectly seasoned cream sauce and bake until tender with this simple recipe!
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This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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These fish tacos al pastor are made with trout and taste as good as the original meat version, especially with the charred tomatillo salsa.
Ingredients: tomatillos, peppers, cloves
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These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.