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Seasoned pork chops are quickly sauteed and then simmered in a rich and zesty blend of sherry, ketchup, Worcestershire sauce, paprika and bay leaf - with a good dose of sour cream to add a luscious tartness.
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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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A basic recipe for “white sauce.”
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This simple, flavorful beef roast rubbed with thyme, paprika, and cumin is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
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Dill pickle slices become crispy, golden appetizers when marinated in buttermilk, dressed with a corn meal/flour coating, then deep fried. Old Bay and Cajun seasonings add a kick to their crunch and a buttermilk-ranch dipping sauce.
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Get Country Greens Recipe from Food Network
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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.
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Carbonnade Belgian beef stew recipe, with beef, onions, and Belgian ale, and seasoned with bay and thyme.
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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.