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This traditional-style meat sauce simmers on the stove until thick and flavorful. Ladle it over pasta, or use in a million different recipes.
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For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds.
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Ground beef simmers in a quick barbeque sauce in this filling recipe.
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Chicken thighs are cooked with sherry, ginger, sesame soil, and bok choy in this paleo teriyaki recipe prepared in the slow cooker.
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A red wine vinegar dressing is tossed with fresh spinach and mangoes. Toasted almonds top this delicious warm weather salad.
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Lightly breaded chicken breasts are bathed in a creamy tarragon and whole grain mustard sauce.
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This recipe is by Florence Fabricant and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cayenne pepper provides the "fire" in this salad of tomatoes, peppers and onions marinated in a cooked dressing. Sliced cucumbers provide the "ice", as they are tossed into the salad just before serving.
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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.
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Lots of honey and mustard go into this great sauce, but there's also orange juice, tarragon, Worcestershire and white wine. Just pour over thinly-cut pork chops and marinate for a few hours in the fridge. Grill and enjoy.
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We think the dressing for this meaty salad has just the right kick. Which is not to say you cant add even more horseradish if youre so inclined; drain it well, though, or the vinegar its packed in will upset the balance of the dressin
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Get Straccetti di Pesce Spada Recipe from Food Network