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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.
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These delicious, low-carb sloppy joes may just beat the original.
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This French dip sandwich recipe uses beef bones to make the jus for this classic roast beef sandwich.
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Sweet and sour meatballs that will be a hit at any party.
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Roasted red apples and onions are the perfect fall side dish for this juicy glazed pork tenderloin.
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This zesty marinade makes tenderloins even more tender than they already are. Olive oil, garlic, fresh lime juice, and oregano coat the meat, sealed in a plastic bag for a few hours before grilling.
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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
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Tequila and lime give these burgers a unique twist that the whole family will love.
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Mushrooms and cream are combined with chicken broth and sherry in this simple, quick soup.
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Throw this stew together before leaving for work — and a comforting pot of tender meat will be waiting for you when you get home.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.