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This mixture of ground beef, onions, raisins, olives, and hard-cooked eggs is a Peruvian recipe for empanada filling.
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This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Brian Perrone adds diced radish and smoked paprika to this otherwise classic potato salad. It's a minor innovation, but it greatly improves the standard recipe.
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Broiled lobster is the perfect simple preparation for lobster tail, and promises to please a crowd by highlighting the natural flavor of the lobster meat.
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Citrus-stuffed poultry always seems to turn out moist, and this roasted chicken also gets doused with lemon juice for extra flavor.
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If you just like making your own, or if you don't want to run to the store, just whip up this dry onion soup mix substitute. You probably have most of the ingredients already. The recipe makes a substitute for a 1-ounce envelope of purchased mix.
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This refreshing green salad with mandarin oranges, gorgonzola cheese, and toasted almonds is tossed with a sweet poppy seed dressing.
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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This spicy North African condiment has many versions, but usually contains dried hot red pepper, caraway, cumin and garlic Just a small dab packs quite a punch, and can be used to brighten soups, sauces or marinades Thinned with olive oil, it’s good drizzled over grilled meat or vegetables
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Who doesn't love a good sloppy joe? This recipe is perfect for a crowd of adults or children. Make your sloppy joe mix early and just keep it warm until dinner - you won't have to miss any of the party being stuck in the kitchen. Jill's combination of spices, celery, onion, and garlic are what make this recipe stand out.