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Chicken breast sauteed with onion and green bell pepper for a great basic taco filling.
Ingredients: bone, onion, green bell pepper
cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
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A rustic Italian take on chopped liver flavored with sweet wine, capers, and fresh sage.
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Easier than spelling Mississippi!
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Authentic Mexican birria tacos, Jalisco-style, made with braised beef roast in a fragrant 3-chile sauce.
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This traditional Singaporean dish is a savory mix of tasty noodles, Chinese broccoli, and pork.
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Get Roast Pork Recipe from Food Network
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Serve pork roast beast on Halloween night for a filling meal before a night of candy-eating.
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Leaving the skins on gives this applesauce its pretty pink color.
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Melty cheese, briny olive tapenade, sliced turkey, and crunchy bread make this sandwich a fancy grilled cheese.
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Beef chuck roast, taco seasoning mix, green salsa, and beef broth are all you need in your slow cooker to make a terrific taco filling.
cooking.nytimes.com
This recipe is by Mark Bittman And Sam Sifton and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, lemons, cumin, butter, honey