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This recipe is by Molly O'Neill and takes 3 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This steak marinade is made with soy sauce, lemon juice, Worcestershire sauce, garlic, basil, and brown sugar.
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This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!
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Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
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This is a crustless quiche that looks and tastes great. Red Swiss chard makes the quiche very attractive. It would also be good with half the salmon and twice the chard for a different flavor emphasis.
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Smoked prime rib, coated in seasoned oil, is reverse seared in the oven producing a crisp crust with a perfectly pink center.
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A creamy sauce of mushrooms and cheddar cheese envelopes pork steaks seasoned with the earthy flavors of oregano and basil.
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Beef roast is seared with seasonings and simmered in a slow cooker with an onion broth creating an easy pot roast for weeknight dinners.
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Get Fig and Ginger Truffles Recipe from Food Network
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This easy soup tastes just like stuffed peppers. With ground beef, rice, and plenty of green bell peppers, you'll have a hearty meal all in one pot.
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Risotto is always a great starch to go with any main course or can be served by itself as an entrée.
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A homemade, spicy jalapeño spread allowed this award-winning hero sandwich to edge out the competition.