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cooking.nytimes.com
Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef I lighten the sweet and savory mixture by using ground turkey breast.
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This is an easy, simple and good recipe that makes a lot. The patties need to chill several hours, so this is good to mix one day and bake the next. Goes well with noodles, rice or mashed potatoes.
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Inspired by the ingredients list on a package of pasta salad mix, this recipe for homemade pasta salad dressing is a snap to make in your blender.
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I love these flavorful lamb burgers stuffed with creamy, delicious goat cheese. Using fresh rosemary gives the burgers a real Greek flavor. Serve them on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Argentine Stuffed Flank Steak: Matambre Recipe from Food Network
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An easy side dish brightened with crunchy fennel and fresh dill.
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Fresh ginger, oyster sauce, and soy sauce give this dish its flavor. Beef strips are stir-fried with vegetables, which may be varied to suit individual tastes.
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Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup. Youll find, though, that a bit of bite enlivens the lentils.
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We knew penne was the only thing missing from a Caesar.
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This aloo gobi recipe has cauliflower and potatoes cooked in a sauce flavored with ginger, garlic, mustard seeds, and Indian spices.
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Get Chicken with Mustard Mascarpone Marsala Sauce Recipe from Food Network