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Roasted peaches, tomatoes, and onion are tossed in lemon juice for a different spin on regular salsa.
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My late, great, uncle Ross taught me a handy trick for making sure garlic doesn't burn. Right when it's getting some color, you can add pretty much any liquid...
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Get Pork Chops with Roasted Kale and Walnut Pesto Recipe from Food Network
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These savory pastries make the perfect handheld lunch.
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It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.
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Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth.
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This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Corn and Black Bean Quesadillas Recipe from Food Network
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A traditional beef and mushroom Stroganoff with a touch of tomato and white wine is finished with sour cream for a great skillet dish to serve over rice or egg noodles.
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You can't go wrong with these ingredients! A homemade tomato and meat sauce mingles with cheese and pasta and is baked to deliver a delicious meal.
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A wonderful change from the traditional pork chops and applesauce. Boneless pork chops are browned, and then baked in a coating of caramelized onions, apples, and curry powder. Savory and wonderful! Serve with rice and your favorite vegetable.
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Get Cucumber Blossom Fritter with Eggplant and Tahini Dipping Sauce Recipe from Food Network