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Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
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Diced vegetables are simmered in beef broth flavored with soy sauce, Worcestershire and paprika.
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Marinated shrimp and green beans come together in a garlic rosemary sauce to create an unforgettable salad. This dish is great for entertaining, since it is even more delicious the next day.
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Brussels sprouts, broccoli, asparagus, and spinach are baked with crumbs and cheese and served hot.
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In the North of Ireland, locals treat themselves to this enormous breakfast on the weekends. The fried breads make it unique. Soda bread and potato farls are cooked in reserved bacon fat making them golden and crispy. Served alongside Irish bacon, sausage, black pudding, tomato and egg - you won't need to eat again for the rest of the day!
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Korean tacos are made with spare ribs marinated in sweet, spicy, and savory flavors, slow cooked, and topped with a a fusion of condiments.
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Tender broccoli and Cheddar cheese enrich a deep-dish quiche flavored with Dijon mustard.
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Sausage, kale, and potatoes give a creamy Italian-inspired soup a hearty, rich flavor.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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This is a great salad as a meal with grilled chicken or by itself. Feta, Parmesan and Swiss cheeses are tossed with greens and pecans, and dressed with a light balsamic vinaigrette.