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Get Kung Pao Turkey Stir-Fry Recipe from Food Network
cooking.nytimes.com
Pork tenderloin is a lean cut that can easily dry out But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe.
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Get Shepherd's Pie Recipe from Food Network
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Shrimp, green bell pepper, and shrimp combine with cream of mushroom soup in this tasty, Southern-inspired casserole.
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A spicy crema with cilantro gives these crunchy fish tacos a kick.
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Fish fillets quick-simmered in spiced chickpeas and flavored with preserved lemon.
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This Cuban rotisserie pork loin recipe cooks a citrus-garlic-marinated pork loin over red bell peppers and onions.
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Give the traditional minestrone soup a green twist by leaving out the tomatoes and adding green beans, peas, and parsley for a fresh Italian-inspired soup.