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If youre a dark-meat fan, try boneless chicken thighs here in place of the breasts. Theyre just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.
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The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand The local lamb is also a good deal.
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.
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To mimic the flavor of Turkish red-pepper paste, Silvena Rowe uses a combination of red bell peppers and jalapeños.
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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Dried apricots and prunes are the heart of this sweet, tapioca-thickened chilled soup spiced with cinnamon and flecked with raisins and currants.
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Colorful, lusciously scented chunks of mango, papaya, mandarin orange, kiwi and pineapple are served with a sweet and creamy topping.
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Get Creamed Spinach Recipe from Food Network