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A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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Get "Meat Counter" Mixed Grill Recipe from Food Network
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This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts Recipe from Food Network
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Get Grilled Steak and Zucchini Recipe from Food Network
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Get Union Square Cafe's Marinated Filet Mignon of Tuna Recipe from Food Network
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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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This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
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Get Tuna Burgers with Tapenade Aioli Recipe from Food Network
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Get Grilled Steak with Greek Corn Salad Recipe from Food Network
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Get Spicy Pork Roast with Rosemary Potatoes Recipe from Food Network