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cooking.nytimes.com
This portable recipe was created by Kathy Patalsky, of Los Angeles Ms Patalsky came up with the recipe in college to bring to a family feast
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The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce.
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Get Buffalo Burgers Aspen Style Recipe from Food Network
cooking.nytimes.com
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil It’s no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
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Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas
cooking.nytimes.com
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread (It's also one of the most expensive Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
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Try stuffed peppers made with fresh poblanos for a rich and slightly spicy flavor. Chowhound's easy recipe uses black beans, Cotija cheese, scallions, and basmati...
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An easy Mexican shrimp cocktail recipe. You'll need fresh shrimp, tomatoes, chipotle chiles, avocado, and cucumber for this recipe.
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Get Pat's Spicy Fried Wings Recipe from Food Network
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Get Pat's Spicy Fried Wings Recipe from Food Network
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This incredible concoction of roasted peppers, eggplant and tomatoes is simmered with cayenne and tomato paste. It can be spooned onto a crisp bowl of greens, tossed into hot pasta, or spread on toasted rounds of French bread.