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cooking.nytimes.com
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat It is best cooked in a heavy, cast-iron skillet slicked with oil or fat Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.
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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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A healthy, gluten-free, slightly crunchy, PB style cookie. not distinguishable from gluten-containing cookies at all!
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Get Filet Mignon Sandwiches Recipe from Food Network
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Instead of frying strips of bacon, Bobby Flay brushes them with mango chutney, then bakes them in the oven; the sweet, crispy, smoky pieces are irresistible.
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Restaurant-style potatoes au gratin are baked with heavy cream and topped with Cheddar cheese.
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Get Quick Chopped Barbecue Recipe from Food Network
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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
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A classic potato-leek soup recipe.
Ingredients: fat, sugar
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Crunchy potato chips are a game changer in this classic sandwich.
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.