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Cool summer vegetables and warm spices make for a colorful, zesty salad!
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Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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Layers, layers, and more layers. That 's what lasagna is all about. It begins with a layer of tomatoes, then veggies--carrots, zucchini, squash, eggplant, broccoli, and carrots--then noodles, cheese, and repeat!
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Get Greens with Polenta Croutons Recipe from Food Network
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This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Just-Add-Water Shrimp Paella Soup Recipe from Food Network
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Get Au-Some Burgers Recipe from Food Network
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Here's a lovely dish of boneless chicken breasts, pounded thin and filled with spinach and cheese, then baked in a savory pastry crust.
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This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
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Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!
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A rich and delicious addition to your holiday dessert table, this cranberry pumpkin chocolate chip bread is sure to please.
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An excellent ground beef goulash in rich tomato sauce is prepared almost entirely in the microwave. A quick and easy meal that is on the table in record time.