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Chicken strips are grilled with peppers and onions and served over lettuce in this easy recipe for a hearty fajita salad.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Traditional, rich salad dressing with a tangy flavor.
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Cooked in a clay pot, this Korean soft tofu stew is a filling one-pot meal with ground beef, green onions, egg, and a hint of spice.
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Serve a tender corned beef brisket to your family for any special occasion or just because it's so tasty. The meat is slowly cooked in an oven for maximum flavor.
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This recipe delivers tender and succulent pork ribs cooked in a wonderful sauce.
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A generous splash of Marsala wine gives extra depth to chicken braised with stewed tomatoes, Italian seasonings and gravy mix.
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Artichoke hearts are topped with breadcrumbs and parmesan cheese and broiled, for a simple and satisfying appetizer.
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This simple, flavorful beef roast rubbed with thyme, paprika, and cumin is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.