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cooking.nytimes.com
Chimichurri is the South American green herb sauce that goes with just about everything Easy to put together, it tastes best freshly prepared When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year
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Make Chowhound's chimichurri sauce in less than five minutes. Always served on grilled meats in Argentina, it's a brightly colored sauce with herbs, garlic, tangy...
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Pork steaks are marinated for a full day before grilling in this traditional German recipe. For another traditional touch, pour some beer over the steaks while grilling. Don't forget to shout, 'Prosit!'
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White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker such as Instant Pot®.
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Cannellini beans, ground beef, and ditalini are simmered in a vegetable juice-based broth creating pasta fagioli similar to the famous Italian restaurant chain.
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A classic Turkish meatball made with ground lamb, garlic, and herbs.
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A rich and creamy traditional Italian pasta sauce made with walnuts, cream, Pecorino Romano cheese, and fresh herbs. Toss with your favorite pasta.
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Get Thursday Turkey Meat Loaf Recipe from Food Network
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Get Big Ole Tex-Mex Burrito Omelet Recipe from Food Network
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Get Tacobab al Pastor Recipe from Food Network
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Get Chicken Enchiladas Suizas Recipe from Food Network
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Get Chorizo Rolls with "Guachup" Recipe from Food Network