Search Results (14,511 found)
www.allrecipes.com
Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
Ingredients:
olive oil, chicken, smith apple, lemon juice, dijon mustard, greens, baby arugula, red onion, pecans, blue cheese
www.chowhound.com
A texan friend of mine taught me the basics, and I modified and added some spice of my own. This is a slow process recipe, and prep time runs over a few days...
A texan friend of mine taught me the basics, and I modified and added some spice of my own. This is a slow process recipe, and prep time runs over a few days...
Ingredients:
beef brisket, beer, onion, white vinegar, cloves, black peppercorns, paprika, lemon pepper, cumin, honey, red pepper, pepper, tomatos, charcoal grill, chips
www.foodnetwork.com
Get Easy Cheesy Chili Chicken Recipe from Food Network
Get Easy Cheesy Chili Chicken Recipe from Food Network
Ingredients:
olive oil, cilantro leaves, chili powder, cumin, salt, garlic, black pepper, cayenne, chicken breast, green bell pepper, red onion, plum tomato, jack cheese
www.delish.com
They're even better than you remember them.
They're even better than you remember them.
Ingredients:
olive oil, bell pepper, onion, cloves, tomato paste, beef, worcestershire sauce, tomato sauce, ketchup, brown sugar, apple cider vinegar, hamburger buns, red onion
www.allrecipes.com
A simple basic recipe for a zippy, garlic-infused dressing. All you'll need are a few basic ingredients, and a jar with a tight fitting lid. Makes one cup.
A simple basic recipe for a zippy, garlic-infused dressing. All you'll need are a few basic ingredients, and a jar with a tight fitting lid. Makes one cup.
www.delish.com
Bitter produce like endives, radicchio, and kumquats are in peak season in winter.
Bitter produce like endives, radicchio, and kumquats are in peak season in winter.
www.allrecipes.com
Roasted and pickled beets with onion is a sweet and sour salad to serve on summer evenings.
Roasted and pickled beets with onion is a sweet and sour salad to serve on summer evenings.
www.delish.com
Chef Jason Travi thinks of this as an everyday salad because it's simple enough to accompany just about any main course. The dressing can be made in large batches and kept in the refrigerator.
Chef Jason Travi thinks of this as an everyday salad because it's simple enough to accompany just about any main course. The dressing can be made in large batches and kept in the refrigerator.
www.allrecipes.com
Using fresh pineapple, mango, cilantro, lime juice and onion, this is a delightfully fresh salsa with a slight kick. This salsa is fairly mild, although the onion does pack some punch. You can add some fresh jalapeno or other pepper if you want it more spicy.
Using fresh pineapple, mango, cilantro, lime juice and onion, this is a delightfully fresh salsa with a slight kick. This salsa is fairly mild, although the onion does pack some punch. You can add some fresh jalapeno or other pepper if you want it more spicy.
www.delish.com
Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos and serve the blossoms raw.
Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos and serve the blossoms raw.
cooking.nytimes.com
Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him No longer could he be satisfied with quotidian meals He wanted a way to one-star dining in his home every night, and in 30 minutes or less
Back in 2004, William Grimes, a former Times restaurant critic, realized that his role had changed him No longer could he be satisfied with quotidian meals He wanted a way to one-star dining in his home every night, and in 30 minutes or less