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This boneless prime rib roast spends a night in the refrigerator to dry before being rubbed with horseradish and mustard, sprinkled with seasonings, and roasted to perfection. Serve it with the thin, savory pan gravy called au jus.
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Recipe for Roasted Salmon with Raw Corn and Green Onion Relish, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.
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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
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Chunks of boneless chicken breast are marinated in a sweet, savory Asian sauce with garlic and green onion. The chicken pieces are wrapped in foil triangles and deep-fried for a delicious appetizer that's fun to unwrap.
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Red potatoes baked with sour cream, crumbled bacon, onions, and American and Parmesan cheese are a tasty side dish for dinner, picnics, or potlucks.
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Fresh green beans are covered in an olive oil, green onion and herb dressing.
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Beans, greens, and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand.
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Get Posole Verde Recipe from Food Network
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Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, kid-friendly meatballs.
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Get Loco Moco Fried Rice Patties Recipe from Food Network
cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.