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This is a really mouth-watering way of making tongue. It practically melts in your mouth. Enjoy!
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Condensed tomato soup and beaten egg are combined with ground beef, rice, chopped onion, parsley, and seasonings. The mixture is formed into meatballs, and simmered in a covered skillet with additional soup and Worcestershire sauce for 20 to 30 minutes.
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Salmon cooked in 'crazy water' (acqua pazza) is a lightning-fast but fresh version of a traditional Italian recipe, where salmon poaches in a flavorful tomato and wine sauce.
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Potatoes, onion, and mushrooms are tossed together with onion soup mix and butter, then grilled in foil, creating an easy side dish.
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Tender, crisp-edged home fries start their lives as baked potatoes, either fresh-made or leftovers. That's the secret to their texture.
Ingredients: potatoes, butter, onion
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Add fresh or dried fruit, seafood, or nuts to this classic guacamole recipe served in Rosa Mexicano Restaurants.
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Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a homestyle dish handed down from my grandmother to my mother to me. It's very simple but tastes out of this world.
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We're slidin' away from crust.