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Rich and hearty, this chunky pork stew gets its sizzle from chili powder, cumin, and garlic powder, and simmers on the stovetop for two hours to intensify its flavor.
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This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
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Get Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe from Food Network
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A delicious Vietnamese shaking beef recipe with filet mignon.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Caprese salad ingredients--tomatoes, basil, mozzarella cheese--arranged creatively on Ritz crackers make adorable ladybug bites.
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Get Spring Linguine Recipe from Food Network
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
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A versatile sauce of creamy sautéed mushrooms with lemon juice and herbs.
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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Get Dark and Stormy Recipe from Food Network