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cooking.nytimes.com
This recipe is by Melissa Clark and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
cooking.nytimes.com
Pinto beans are emblematic of the Old West — good cheap hearty fare These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
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Get Bourbon BLT Baguette Recipe from Food Network
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Get Laberspiessli Zuri-Hegel Recipe from Food Network
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Get Gnocchi Nicoise Recipe from Food Network
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
www.chowhound.com
This easy baked lamb chop recipe has lamb marinated in bourbon, fish sauce, honey, garlic, and white pepper.
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Chicken breasts are stuffed with a creamy Gorgonzola filling and wrapped in bacon for a rich and delicious dinner that is quick and easy to prepare.
www.delish.com
Salsa is much, much more than a dip.
Ingredients: olive oil, onion, garlic, tomatoes, chile
www.delish.com
Top-notch toppings take this burger to the next level.
www.allrecipes.com
Tempting morsels of pork are wrapped in smoky bacon in this elegant dish.