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This version of a blue cheese salad dressing, said to hail from a Seattle restaurant, calls for Roquefort in a creamy buttermilk, sour cream, and mayonnaise base.
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Provolone cheese, pepperoni, and broccoli rabe blend into a delightful filling for a traditional Italian grinder.
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Orange juice is spiked with garlic and ginger, and then poured over a prepared steak and chilled for several hours. After the meat is grilled and sliced, warmed orange juice is poured on.
Ingredients: sirloin, cloves, ginger, oranges
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Try it with all your favorite raw vegetables. Tzatziki sauce is also a great way to cool the mouth after a bite of spicy food.
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I pulled this together when I wanted something warming and flavorful to make w/ tofu. While it makes no pretense of authenticity, it somehow tastes very Chinese...
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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Raise the Steaks: Strip Steaks with Two Sauces Recipe from Food Network
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
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This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef brisket is rubbed with spices, doused with Irish stout beer, covered, and baked at a low temperature for 8 hours creating a steamed and tender brisket perfect for St. Patrick's day.
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Chipotle chiles add a hint of smokiness to this recipe for hearty chili made with beef, beans, tomatoes, and spices.
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Paul Kahan's healthy idea: a focaccia made with spelt flour, topped with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty pecorino cheese.