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Pork chops cook in a tangy marinade of soy sauce, Worcestershire, and ketchup-15-minute prep!
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This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!
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This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This elixir of juices, spices, instant tea and gelatin should be served hot. Store unused portion in the refrigerator.
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Homemade cranberry sorbet is blended with the traditional cosmopolitan ingredients creating a frozen cocktail perfect for a holiday dinner.
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Get Long Island Iced Tea Recipe from Food Network
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Ground beef meatloaf is made with egg, bread, and onions, then topped with a sweet and sour glaze, and baked.
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Loaded with parsley, tarragon, and chives, this creamy dip has a texture and color perfect for all sorts of Halloween gags. It would also be delicious served with poached chicken or seafood.
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The nutty, slightly spicy taste of arugula is combined with fresh cilantro, shavings of Parmesan cheese, and an easy lemon and balsamic vinegar dressing for a quick and robust salad.
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Broccoli is caramelized in a rich brown sugar and olive oil mixture seasoned with a bit of cayenne pepper and lemon juice.
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Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.
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A carbonated cranberry and pineapple refreshing cooler.