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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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Get Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon Recipe from Food Network
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Get Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo Recipe from Food Network
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Enjoy this Roasted rack of lamb with fresh mint balsamic vinaigrette recipe recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Beef Short Rib and Egg Yolk Raviolo Recipe from Food Network
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A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.
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This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I It gained popularity in Montreal after the city hosted Expo in 1967 It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender
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An aromatic, garlicky sauce of Balsamic vinegar and mushrooms graces this chicken dish.
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Get Roasted Lamb Chops with Harissa Recipe from Food Network
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Recipe for Grilled Lamb Chops with Mint, as seen in the May 2007 issue of 'O, The Oprah Magazine.'