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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
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This bright green blend from Amanda Chantal Bacon of Los Angeles's Moon Juice gets its zippy, herby taste from an entire bunch of cilantro.
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Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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This beet soup can be served hot or cold.
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Chef Daniel Patterson uses ground dried seaweed as a rub to coat thick pork chops before pan-roasting them.
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Prime rib, baked potatoes, and onions are layered over a sour cream base in this fancy version of pizza using leftovers as the toppings.
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Rib rub made with brown sugar, cumin, and plenty of heat from chili powder and cayenne pepper is perfect for baby back ribs or spare ribs.
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The garlic, and soy sauce, and Worcestershire flavored sauce for this roast is literally injected with a turkey baster. Recipe may be halved or doubled.
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Get Grilled Prime Rib Recipe from Food Network
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The heat of harissa — which is a North Afican chili sauce — is made for the luscious flavor of lamb.
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Beef stew meat is slowly simmered with tomato-vegetable juice cocktail, onion, chili powder and Worcestershire and then potatoes, carrots and celery are added at the end and cooked until just tender.
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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.