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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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Just coat pieces of chicken with an easy honey-mustard glaze and bake.
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A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
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Lots of chopping, but the payoff is worth it.
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This sweet take on a bruschetta recipe pairs ripe peaches with a creamy hazelnut liqueur–mascarpone spread.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Impress your guests with two meatballs in one: a beef meatball cooked around a pork meatball simmered in a homemade tomato-based sauce. Serve over your favorite pasta.
cooking.nytimes.com
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York) Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt
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Get Crispy Skin Salmon with Leek Compote Recipe from Food Network
cooking.nytimes.com
This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven Assemble the pizza just before baking.
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Get Grilled Ahi Tuna "Sashimi" Strips with Mizuna and Avocado Recipe from Food Network