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Chef John's recipe for chicken teriyaki is truly authentic, made with sake, soy sauce, mirin, and ginger.
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.
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Chicken and broccoli with a tangy sour cream sauce.
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This is a great roast with a spicy, crispy crust. The heat of the oven removes a bit of the bite of the hot sauce. Enjoy!
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Tomatoes, cola, and spaghetti sauce mix are the starring ingredients of this pot roast, which may be cooked in advance and reheated.
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This roast cooks with vegetables and beef bouillon for up to 8 hours in a slow cooker. Use some additional water if it is to cook that long.
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Roast beef simmered with Italian-style spices, pepperoncini and beef broth for a tasty sandwich.
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These Toasts with Grilled Chicken Livers and Peach Agrodolce come from award-winning chef Thomas Boemer. The livers are soaked in buttermilk with salt, pepper...
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This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
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A little mild salsa teams nicely with lemon and Dijon mustard for a quick marinade and glaze for sauteed chicken.
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The simple glaze will seriously up your grilling game.
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Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw. This dish is part of our pub fare menu.