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Herbed chicken in a Marsala and mushroom sauce, this recipe has been made healthier by reducing the amount of wine and sherry and cutting out the oil.
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Get Claypot Fish and Potatoes Recipe from Food Network
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Get Garlic Roast Chicken with Rosemary and Lemon Recipe from Food Network
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This versatile vegan bean salad uses black beans, garbanzo beans, edamame, and corn, creating a protein-packed salad for lunch or dinner.
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Warm lamb sausages and cool grape relish form tasty juxtapositions of savory and sweet, hot and cold.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled burgers seasoned with Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix with minced onions are served up on toasted hamburger buns with lettuce and tomato.
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Super easy, super quick and super good. Thinly sliced beef sirloin is cooked in a zesty sauce, and layered with tortilla chips, tomatoes and shredded cheese.
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Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
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Slightly bitter Belgian ale combines nicely with the brininess of mussels.
cooking.nytimes.com
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible
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A streamlined version for Korean barbecued ribs. Beef ribs are marinated in a sweet and garlicky soy marinade for 2 hours instead of overnight, then grilled.