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Pork tenderloin is a lean cut that can easily dry out But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat
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This Instant Pot(R) chile verde is loaded with tender chunks of pork shoulder, sauteed tomatillos and jalapenos, and fresh, citrusy cilantro.
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This recipe for spiced pumpkin-oatmeal cookies is loaded with pumpkin, cinnamon, ginger, and nutmeg, and drizzled with maple icing.
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Get Shepherd's Pie Recipe from Food Network
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Barnyard Vanilla Cupcakes Recipe from Food Network
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Get Pasta with Sun-Dried Tomatoes Recipe from Food Network
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Get Mini Peanut Butter Cupcakes Recipe from Food Network
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This Cuban rotisserie pork loin recipe cooks a citrus-garlic-marinated pork loin over red bell peppers and onions.
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Get Gingerbread House Recipe from Food Network
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This recipe mixes lemon zest into lightly textured cupcakes that are then topped with a tangy lemon–cream cheese frosting.
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Chicken, tortellini and egg noodle soup with carrots, yellow squash, zucchini, mushrooms, and bell pepper.