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Composed but not fussy and dressed with a sherry vinegar and Dijon mustard vinaigrette.
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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
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Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network
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This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longer stems.
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Get Camarones a La Diabla Recipe from Food Network
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The traditional muffin shape becomes a vehicle for Thanksgiving leftovers with the addition of turkey to the batter and gravy in the frosting. Garnish with a spoonful of stuffing and a parsley sprig.
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An easy carrot cake made with spice cake mix contains a different ingredient -- a can of tomato soup. The cake is drizzled with lemony glaze for serving.
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Get Chicken in Garlic Sauce - Pollo al Ajillo Recipe from Food Network
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This version of a cold bean salad is made with canned green beans, garlic, ginger, and curry powder.
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Biscuits and gravy get a mess-free makeover.
cooking.nytimes.com
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
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This recipe combines beef tips with smoked paprika, chipotle, red wine vinegar, and parsley for a unique Argentinean chimichurri main dish.