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Add a little splash of color to your fried potatoes by stirring yellow squash into the mix. It is a great way to use up the extra summer crop!
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Baked spaghetti squash topped with a spicy sauce with ground turkey, black beans, tomatoes, and corn makes a warming meal on a chilly night.
cooking.nytimes.com
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery Serve this over rice to catch every drop of the fragrant, creamy sauce
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Get Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws Recipe from Food Network
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Maple-brined pork butt is smoked with apple wood chips creating a smoky and sweet version of pork roast.
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Get Smoked Pork Butt on the Grill Recipe from Food Network
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Your new favorite way to eat a taco.
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This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef brisket is coated in a flavorful and spicy rub, marinated overnight, and then smoked for hours until tender.
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This Irish-inspired dish uses picnic ham, also known as smoked pork shoulder, in place of the classic corned beef.
Ingredients: pork butt, potatoes, cabbage