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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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Yeast-raised whole wheat crumpets are like slightly denser, sweeter English muffins. Slowly cooked on a griddle in ring-shaped metal forms, they're great served warm and soft or allowed to cool for a more crusty texture. Serve them sliced and toasted with your choice of toppings.
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
cooking.nytimes.com
The quality of your ingredients counts for a lot here Don’t bother making ketchup until you can get luscious, ripe tomatoes Grape tomatoes work, but feel free to use plum tomatoes instead
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This is one of my favorite appetizers I make on the holidays when it's my turn to cook. It's very tasty if you like prosciutto, garlic, spinach, and ricotta cheese. Adjust the measurements to suit your preferences. Please enjoy.
cooking.nytimes.com
With the right treatment, squid (a.k.a calamari) can make a satisfying, almost meaty stew Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes
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Keep this simple homemade seasoned salt mixture on hand for easy seasoning of meats or vegetables for the grill.
www.delish.com
Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
www.simplyrecipes.com
Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
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Get Spicy Collard Greens Recipe from Food Network