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Get Pork and Green Pepper Stew Recipe from Food Network
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Available in a wealth of sizes and colors (yellow, orange, zebra striped) heirloom tomatoes are one of the glories of summer. Splash them with a double dose of bright vinegars, and they'll really shine.
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Lemon and garlic are practically emblematic of the sunny Mediterranean, and this dish offers them with oregano in a delightful basting sauce for baked chicken.
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Let the slow cooker do the main work of making spicy, buttery hot wings to serve during the game. The wings are finished in the oven and brushed with more sauce for serving. Great with ranch or blue cheese dressing.
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These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.
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Chuck roast is wrapped in foil with Mexican-style seasonings, and cooked at low temperature until it is tender and shreds easily. This is served in flour tortillas. Leftovers freeze well.
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Transform sheets of matzo bread into quick and tasty pizzas with a spread of marinara sauce, a dash of garlic salt and dried oregano, and a sprinkling of cheese, tomatoes and olives. Bake until bubbly and serve.
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This recipe for the slow cooker is a great way to make a tasty and tender meal out of some London broil, cream of mushroom soup, and a handful of seasonings.
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Well-seasoned chicken is blasted with high cooking heat for a speedy roast that still leaves the bird moist and flavorful.
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The crispy skin locks in the seasonings and the juices.