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Get Brown Rice Salad with Apples Recipe from Food Network
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Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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Since the chicken is cut into such small pieces, it cooks in no time. Add it to the pot, simmer very briefly, and then serve the soup right away before the chicken has a chance to overcook.
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An excellent ground beef goulash in rich tomato sauce is prepared almost entirely in the microwave. A quick and easy meal that is on the table in record time.
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This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.
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This combination of beef and vegetables is a hearty sure-fire hit!
cooking.nytimes.com
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
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Get Braised Pot Roast with Vegetables Recipe from Food Network
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A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.
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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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Try out this easy yet interesting take on classic chicken salad for your next BBQ or picnic - it’s sure to be a hit!
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Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad.