Search Results (25,983 found)
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An apple-beet salad recipe rounded out with radicchio and blue cheese.
An apple-beet salad recipe rounded out with radicchio and blue cheese.
www.foodnetwork.com
Get Round 2 Recipe - Greek Flat Bread Recipe from Food Network
Get Round 2 Recipe - Greek Flat Bread Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This is a good dish to make ahead. Let it cool, then refrigerate in a covered container for up to two days. Reheat, partially covered, over moderate heat before serving.
This is a good dish to make ahead. Let it cool, then refrigerate in a covered container for up to two days. Reheat, partially covered, over moderate heat before serving.
Ingredients:
pork, onion, zucchini, egg, breadcrumbs, oregano, cumin, tomatoes, chipotle chile, vegetable oil
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
bread, olive oil, cranberry beans, plus, sage, parsley leaves, bacon, crimini mushrooms
www.allrecipes.com
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish.
www.allrecipes.com
These sweet and spicy nuts make an addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!
These sweet and spicy nuts make an addictive snack that's great for parties or just having around the house--you'll be amazed how quickly they disappear!
www.allrecipes.com
Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.
Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.
Ingredients:
beef stew, flour, vegetable oil, tomatoes, beef broth, carrots, potatoes, thyme, mustard
www.allrecipes.com
Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!
Marinated chicken is grilled on skewers with pieces of juicy mango. Serve with a mango chutney or plain. Great for summery appetizers. Enjoy!
www.allrecipes.com
If you have a smoker, you'll like this one, especially if you've never grilled vegetables in it. The secret is cutting them in uniform sizes so that they all cook evenly, and keeping them moist with a delicious teriyaki sauce.
If you have a smoker, you'll like this one, especially if you've never grilled vegetables in it. The secret is cutting them in uniform sizes so that they all cook evenly, and keeping them moist with a delicious teriyaki sauce.
Ingredients:
eggplant, red bell peppers, bell peppers, zucchini, onions, vegetable oil, teriyaki sauce
www.allrecipes.com
Browned round steak is tossed in a slow cooker with vegetables, seasonings, and tomato juice and cooked until the meat is tender.
Browned round steak is tossed in a slow cooker with vegetables, seasonings, and tomato juice and cooked until the meat is tender.
Ingredients:
flour, steak, vegetable oil, celery, onion, carrots, tomatoes, worcestershire sauce, brown sugar
cooking.nytimes.com
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''
This recipe is totally inspired by the freshness of the ingredients The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''