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This simple cola-infused marinade uses ingredients found in your pantry delivering a flavorful grilled sirloin steak.
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Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
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Get Ham, Apple and Cheese Quesadilla Recipe from Food Network
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Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
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This chicken salad recipe includes grapes, apples, and red onion creating a fruity and savory sandwich filling.
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Fresh tomatoes and mint are whisked together with extra virgin olive oil and white wine vinegar in this refreshing sauce.
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The Neelys' spice up their homemade macaroni and cheese with sausage.
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A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
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Use this recipe to make prime rib roast the easy way. Tastes delicious with just garlic and mustard.
Ingredients: rib roast, cloves, dijon mustard
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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An adaptation of the classic mix of herbs and spices.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.