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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Broccoli rabe is sauteed in olive oil with garlic and red pepper flakes in this simple but tasty Sicilian-style side dish ready in minutes.
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A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.
Ingredients: currants, water, sugar, pectin
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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Potatoes, carrots, onion, and gravy complement this magnificent pot roast.
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Gorgonzola is great with oranges. Oranges are great with gorgonzola. And the orange vinaigrette dressing is great with everything.
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This potato, onion, bacon, and cheese casserole makes a rich, delicious main course served with a tossed green salad.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.
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Oyster crackers coated in ranch dressing mix and herbs are perfect for topping salads!
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A quick stir-fry recipe of tofu and snow peas with a little spice from red pepper flakes.
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This slow-cooked tomato sauce gets its rich flavor from sweet and spicy Italian sausage, ground beef, red wine, and herbs. Serve over your favorite pasta.