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A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.
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A simple combination of potatoes and onions can be absolutely extraordinary. Be sure to use real butter and fresh parsley!
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Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper, and any rub before grilling.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.
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A classic Mexican BBQ chicken recipe. For marinating, you will need achiote paste, cilantro, jalapeños, garlic, lime, and orange juice.
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This is one of the most flavorful and moist turkeys you will ever savor. Easy to prepare, a definite hit at parties, this is how Thanksgiving was meant to be enjoyed! I like to use about a 16-pound bird.
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Cilantro infuses this smooth shrimp dip with enough fragrance and freshness to please everyone. Serve with crackers or bread.
cooking.nytimes.com
These shallow-fried zucchini rounds are delicious served as a snack with drinks, but they are equally good at room temperature as part of an antipasto.
Ingredients: flour, egg, milk, zucchini, parsley, garlic, lemon
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Get tasty veggies in no time with pressure cooker green beans and bacon, a Southern-style staple that's so easy to make for any weeknight.
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Get Halibut with Balsamic Glaze Recipe from Food Network
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For a simple, impressive, and downright delicious soup, you just can’t go past this creamy cauliflower blend. I never tell people what is in it, cause it is so...