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This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
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An excellent (and cancer-fighting!) dip for potato chips, this also makes a nice side dish for steak.
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Get Fillet with Crushed Grape Tomatoes and Horseradish Recipe from Food Network
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Get French Dip Steak Sandwiches with Horseradish Sauce Recipe from Food Network
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Thyme-seasoned turkey burgers are topped with a sweet and spicy cranberry sauce in this versatile recipe.
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The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this berry fool so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.
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A soft flavorful teacake with chewy raisins and citron. This recipe was passed down to me from my aunt.
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This family recipe for icebox pickles makes a huge batch of homemade pickled cucumbers, onions, and bell peppers with no canning required.
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These genius Latke Reubens combine two Jewish favorites for a crispy, creamy, salty, savory appetizer perfect for holiday parties of all sorts.
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Your guests will never know that this spicy, moist, and delicious cake is made with garbanzo beans!
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This vegan tsuyu sauce with dried mushrooms, sake, and soy, is an umami-bomb that brings fantastic flavor to noodles, dumplings, and other dishes, and makes a...
Ingredients: kombu, water, sake, soy sauce, mirin
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Tasty deep-fried tuna-bites are a real treat!