Search Results (11,382 found)
www.delish.com
Milk-soaked bread helps make the beef-and-pork meatballs incredibly light; bits of chopped olive make them extra-flavorful.
Milk-soaked bread helps make the beef-and-pork meatballs incredibly light; bits of chopped olive make them extra-flavorful.
Ingredients:
plum tomatoes, olive oil, nonpareil capers, oregano, bread, milk, pork, beef, egg, olives, parmigiano reggiano, parsley
www.foodnetwork.com
Get Dad's Poached Salmon with Cucumber Sauce Recipe from Food Network
Get Dad's Poached Salmon with Cucumber Sauce Recipe from Food Network
Ingredients:
carrots, parsley, dry white wine, salmon, english cucumber, dill, red onion, lemons, mayonnaise, olive oil, yogurt
www.foodnetwork.com
Get Cavatelli With Tomato Sauce and Ricotta Recipe from Food Network
Get Cavatelli With Tomato Sauce and Ricotta Recipe from Food Network
Ingredients:
cavatelli, olive oil, cloves, red pepper flakes, basil, san marzano, ricotta cheese, pecorino romano
www.foodnetwork.com
Get Mom's Meatballs with Neapolitan Meat Sauce Recipe from Food Network
Get Mom's Meatballs with Neapolitan Meat Sauce Recipe from Food Network
Ingredients:
beef chuck, pork butt, italian sausage, olive oil, onion, red wine, chile, salt, black pepper, bread, milk, chuck, pecorino cheese, pork, italian parsley, basil, garlic, eggs
www.allrecipes.com
A stew of chicken, zucchini, potatoes, and carrots has authentic Guatemalan flavor from chiles and special seasonings in this authentic Central American favorite.
A stew of chicken, zucchini, potatoes, and carrots has authentic Guatemalan flavor from chiles and special seasonings in this authentic Central American favorite.
cooking.nytimes.com
This spicy dipping sauce is particularly good with fish, shrimp or chicken You'll need a medium-hot charcoal fire to make it Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
This spicy dipping sauce is particularly good with fish, shrimp or chicken You'll need a medium-hot charcoal fire to make it Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
www.chowhound.com
I made this easy pasta sauce after a trip to the farmer's market. I threw it all together and the result was a simple sauce with a nice sweetness and lots of...
I made this easy pasta sauce after a trip to the farmer's market. I threw it all together and the result was a simple sauce with a nice sweetness and lots of...
www.foodnetwork.com
Get Pumpkin Bread Pudding with Rum Sauce Recipe from Food Network
Get Pumpkin Bread Pudding with Rum Sauce Recipe from Food Network
Ingredients:
whipping cream, pumpkin, sugar, brown sugar, pumpkin pie spice, vanilla, eggs, vanilla bean, french bread, cornstarch, butter, rum
www.allrecipes.com
This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. Serve it with mashed potatoes and roasted green beans.
This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. Serve it with mashed potatoes and roasted green beans.
Ingredients:
olive oil, pork tenderloins, garlic powder, onion, mushrooms, white wine, cream of mushroom soup, dijon mustard, sour cream
www.allrecipes.com
Sage and other herbs infuse a classic basting sauce for simple baked chicken.
Sage and other herbs infuse a classic basting sauce for simple baked chicken.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.