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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cream, thyme, garlic, eggs, salt, cheese, parmesan
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Get Halibut with Balsamic Glaze Recipe from Food Network
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Chicken Mole is a Mexican Authentic Food and is very popular in Mexico. The base of the Mole is made of different types of peppers, herbs and spices.
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This version of the delicious, creamy Middle Eastern dip uses non-fat yogurt and is delicious with crackers, raw vegetables or toasted pita slices.
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This is a quick marinade that works on either chicken or beef. You just need Italian salad dressing, soy sauce, ginger, and garlic.
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Costeno amarillo chile peppers are toasted to bring out their full flavor, then blended with tomatillos and other ingredients to make a delicious topping for a variety of dishes.
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This recipe is nothing more than good meat done right. Perfectly medium-rare, nice and pink at the center, the roast slices up so pretty.
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A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken.
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Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
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Loaded with caramelized onions, this simple crowd-pleaser is always a good idea to include in a party spread.
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Dipping into the New Year.
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These pork chops are marinated with a blend of garlic, ginger, and sage and can be grilled or pan fried.
Ingredients: garlic, ginger, sage, salt, pork, olive oil