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This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.
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Studded with rum-soaked raisins, Chef John's Hot Cross Buns are made the traditional way with the cross baked in, not applied afterwards.
www.simplyrecipes.com
A hearty black bean and mixed meat stew that is often called the national dish of Brazil.
www.delish.com
We know that you're not supposed to take Candy from Strangers, but this cocktail is so tasty that we could not resist!
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A classic sandwich -- savory ham and cheese -- gets a lift with the addition of sweet, crunchy Fuji apple slices.
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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Get Macaroni Salad Recipe from Food Network
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A pasta dish with Oysters from a jar that is the only way I do oysters...in a macaroni and cheese casserole.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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A potato salad flavored with garlic, freshly shaved Parmesan cheese, and artichoke hearts has a West Coast feeling.
www.chowhound.com
Incorporate Indian spice into your life with this easy steak dish.