Search Results (2,435 found)
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Chuck or rump roast is done in a slow cooker for 6 to 8 hours with garlic powder, onion powder and bottled barbeque sauce.
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Get Felicita's Posole Recipe from Food Network
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A recipe with so much taste it will wow your friends, and wow you with how easy it is to make. Just try not to drool while you're cooking.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.
www.delish.com
This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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A basting sauce made with apple jelly, cranberry sauce, mustard, and horseradish helps make a terrific pork loin for any family gathering.
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This roast beef and caramelized onion slider recipe combines all the classic steakhouse flavors into one sandwich.
cooking.nytimes.com
It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot
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A beef roast simmers in a slow cooker with a mixture of cream of mushroom soup and a collection of vegetables for a hearty one-pot meal.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane