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These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.
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These Savory Turkey Hand Pies are a full meal in one convenient, edible package, and a great way to use Thanksgiving leftovers like turkey. It's combined here...
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Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes.
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Rich with coconut milk, this tangy, spicy, Thai-inspired soup is sure to liven up your taste buds.
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Get Focaccia with Blue Cheese and Honey Recipe from Food Network
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The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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Two sandwich favorites, the BLT and hot dogs, come together in this recipe for BLT dogs that are a fun summertime meal.
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This barbecue side is best enjoyed a day or two after pickling. Shelf life is 10 days.
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Get Belly and Sucker Recipe from Food Network
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A delicious mild curry to serve with steamed or boiled rice that's relatively simple to prepare. The use of lettuce in cooked meals is also an interesting novelty for Western tastes used to having it only in salads and buffet dishes.
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Get Roasted Butternut Squash Tacos with Avocado Hummus Recipe from Food Network
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Roast turkey with white wine and a lot of butter, too, as it happens The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end