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cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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Chicken breasts are browned in butter, then baked with mushrooms, onion, white wine, and Gruyere cheese.
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Get Better Butter Burger Recipe from Food Network
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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
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Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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Onions are caramelized in balsamic vinegar for these beef and brie sandwiches.
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Pork chops marinate in a savory, sweet mixture of Italian dressing, hot sauce, applesauce, and lime juice before they hit the grill. Marinate them ahead, and cook them later.
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Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries.
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Get Sauerbraten Recipe from Food Network
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.