Search Results (882 found)
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.
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Get Halibut Seviche with Red Onions, Orange and Cilantro Recipe from Food Network
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Get Steak and Eggs Recipe from Food Network
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Get Guberburgers Recipe from Food Network
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Strips of top sirloin are marinated in a zesty Thai-inspired mixture and grilled on skewers for meat that's tasty and tender.
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This is a very filling sandwich, great to make ahead of time and keep warm in the oven for a Superbowl party or any other time. But you better like cheese!
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A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.
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You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.
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A simple soup of leftover steak, robust kale, vegetable juice and savory seasonings makes a perfect quick and easy meal.
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Get Steak and Mushroom Pie Recipe from Food Network