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A double-crusted meat pie with a savory pork, beef, onion and spice filling. A delicious, fragrant and savory addition to the holiday table.
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This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, rich dish from Chef Tom Colicchio.
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Top this recipe for beef braised in red wine with tart diced apples that've been tossed with lemon zest, parsley, and olive oil.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Get Surf And Turf: Pork and Shrimp with Garlic (Cerdo y Gambas al Ajillo) Recipe from Food Network
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Get Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe from Food Network
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Get Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique Recipe from Food Network
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Get Round 2 Recipes -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions Recipe from Food Network