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Garlic is the star in this recipe for grilled New York strip steaks with olive oil-roasted garlic.
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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Savory chicken thighs and drumsticks, simmered in tangy adobo sauce, are sure to be a family pleaser. It's a great budget dinner, too.
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Sloppy joes get a makeover in this recipe that boosts ground turkey with sweet and tart flavor from Granny Smith apple and anise-flavored tarragon.
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A very easy recipe for delicious eggs pickled in beer, vinegar, and spices. Great to add to salads!
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Apples, cheddar, and rotisserie chicken make a killer combo in this salad.
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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.
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I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.