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Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.
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This is a simplified version of sauerbraten that does not require marinating. Sliced top round steak is browned and simmered with vinegar, brown-gravy mix, and spices. Sour cream could be added at the end of cooking.
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This cute twist on meat and potatoes will have the little ones clamoring for more.
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This quick and simple salad of green beans, tomatoes, and carrots is tossed with a homemade, Asian-influenced dressing.
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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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Chickpeas, feta cheese, tomatoes, and fresh basil are dressed in a quick and easy vinaigrette sweetened with honey in this summer salad recipe. Great side dish for BBQ season.
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The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.
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This is a very nice chopped salad with two kinds of lettuce, artichoke hearts, red onion and pimento thrown in for a bit of color and sweetness. The vinegar and oil dressing has lots of Parmesan cheese, and pours deliciously over this salad for six.
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Get Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers Recipe from Food Network
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Get Earnest Hemingway's Old Shirt (Ropa Vieja) Recipe from Food Network
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This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.