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This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment.
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Instead of making a traditional American barbecue sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar, and ginger.
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Chef John uses thin slices of beef round to make beef rouladen, classic German comfort food. Topped with mustard, onions, bacon, and pickles the beef is rolled up and braised until fork tender.
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Get Bowties with Pancetta, Grilled Salmon and Artichokes, and Mixed Greens with Russian-Peppercorn Dressing Recipe from Food Network
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Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.
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A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
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Get Chinese Chicken and Rice Soup Recipe from Food Network
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This is an easy and very tasty way to perk up your mid-week menu, producing a sure win for garlic lovers.
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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vintage recipe for pizza sauce uses canned tomato paste and tomato sauce to make a quick and easy solution for your homemade pizza nights.
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Pan seared flat iron steaks are served with mushrooms and shallots in a balsamic red wine sauce. I like these steaks because they are tender, but not so lean that they get tough if you over cook them.
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This is a recipe for a simple German-style cucumber salad with onion and dill in a sour cream dressing.