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cooking.nytimes.com
Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton Expensive meat from real farms is a more extreme example of this less-is-better policy
www.allrecipes.com
This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
www.allrecipes.com
Tyson® Boneless Skinless Thighs are slow-cooked in a medley of BBQ flavors for a tender, melt-in-your-mouth taste of the South.
www.allrecipes.com
Sirloin strips are marinated in Worcestershire sauce and mustard, fried with onions and garlic, and served over rice.
www.delish.com
We can't get enough of the sweet and crunchy outer crust on this juicy steak.
www.foodnetwork.com
Get Tri Tip Recipe from Food Network
www.delish.com
A hint of apricot jam plays up nutty Manchego cheese and ham in this grown-up grilled cheese sandwich.
www.simplyrecipes.com
Chicken tenders, baked with an herbed breadcrumb coating, served with simple Italian tomato dipping sauce.
www.simplyrecipes.com
Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter.
Ingredients: filet mignon, butter, red wine
www.allrecipes.com
This eggplant lasagna is a fantastic vegetarian main course that is full of flavor due to the garlic bechamel sauce. Don't count on leftovers.
www.foodnetwork.com
Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
cooking.nytimes.com
The allure of beef tenderloin pulls hard When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.