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This amazing recipe is courtesy of Dorothy Randoll. We’ll be preparing a 15-pound brisket. Your caja china (also called a Cajun microwave) can hold as many as...
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Sweet and tart balsamic vinegar pairs well with the bitterness of Brussels sprouts, and the bacon adds a smokey flavor making this a terrific side dish.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Ingredients: steaks, olives, herbs, garlic
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Get Rosemary-Infused Lemonade Recipe from Food Network
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Banana Cake with Cream Cheese Frosting - an easy banana cake, made as a sheet cake! The cake has super banana flavor paired with a sweet and tangy cream cheese frosting. This banana sheet cake is perfect for a large gathering.
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This potato pie is baked with a sweet almond topping.
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Convert everyone to Brussels sprouts lovers with this flavorful, balsamic Brussels sprouts dish that is ready in 25 minutes.
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Hoagie rolls baked with slices of turkey and provolone cheese and a mushroom/onion saute mixture, then topped with olives, tomato and lettuce. This is a favorite meal with my family. I make it using the turkey and cheese from our local grocery store deli. Note: If desired, spread mustard and mayonnaise on top half of bread before completing sandwich.
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This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!
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This quick bread is made with mashed sweet potato, brown sugar, and cinnamon.
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This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.