Search Results (16,959 found)
www.allrecipes.com
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Ingredients: mushrooms, rib roast, soup mix, beer
www.allrecipes.com
Tofu and tuna blended until smooth and combined with chopped celery, carrots, onion garlic and a hint of cayenne for kick. Served hot or cold.
www.chowhound.com
Grilled squid with meaty beans, sweet juicy tomatoes, and a creamy spicy vinaigrette.
www.allrecipes.com
Cucumber, onion, and tomato are tossed in a simple blend of champagne and balsamic vinegars and just a touch of agave nectar for sweetness.
www.allrecipes.com
This cornbread pear stuffing is loaded with pecans, dried cranberries, and onion for a crowd-pleasing, sweet and savory side dish for holiday dinners.
www.allrecipes.com
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad.
www.allrecipes.com
Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!
cooking.nytimes.com
Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
www.allrecipes.com
Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.
www.allrecipes.com
What can you do with a can of chili, 8 potatoes, an onion, and two pounds of stew meat? Make Mom's Goulash, of course. Since you are using stew meat, three to four hours of slow cooking are required, but otherwise this soup is a snap to make.
www.chowhound.com
In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
cooking.nytimes.com
Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom