Search Results (740 found)
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Quick and easy with few ingredients. Great for an on-the-fly marinade. Tangy Italian dressing and Worcestershire are used to accentuate the natural flavor of the cut, while the minced garlic provides a delectable rich flavor.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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Try this one on for size if you love mushrooms. Venison steaks are simmered in onion mushroom gravy. This is my husband's favorite (and we eat game at least 3 nights a week). Now THIS is good eatin'!
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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!
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This simple chunky fish chowder is made sweet with creamed corn.
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Get Saltfish and Ackee Recipe from Food Network
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Get Abalone Hors d'oeuvres Recipe from Food Network
Ingredients: bacon, monterey jack, steaks
cooking.nytimes.com
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Ingredients: steaks, olives, herbs, garlic
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This is such a great, simple red meat-lover's dish. The sauce is flavorful and easy to make. This dish looks like a lot of work, but is so simple. Great for impressing people.
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Freshly grated horseradish root spices up beautifully grilled yellowfin tuna steaks in this fabulous recipe.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.