Search Results (16,758 found)
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
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Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.
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Dill and lemon serve to emphasize all the natural glory of grilled swordfish steaks.
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A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For some reason or other, this seems to be a favorite of the men in my family.
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Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.
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For some reason or another, this seems to be a favorite of the men in my family.
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Frozen green beans, colorful pimentos and French-fried onions are baked to tender perfection in this wonderful, easy to make casserole.