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This is French onion soup made the easy way! It's the perfect starter for fall or winter dinners. The secret is a splash of sherry vinegar and sherry wine. Top with a slice of baguette bread, sprinkle with Gruyere, and broil to golden brown for an impressive first course.
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
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Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
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An easy slow cooker braised lemongrass pork chops recipe.
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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.
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This elegant roast has a zesty rub that perfectly complements the beef.
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This classic jerky gets a double dose of peppery flavor from cracked peppercorns in the marinade and coarsely ground peppercorns on top.
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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.