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www.allrecipes.com
This recipe yields a tender, flaky pie crust every time. Flour, shortening, hot water, cornstarch, vinegar, and milk will help you do the trick. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. This recipe yields two double crusts.
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Chef John's grilled flank steak uses a fantastic Dijon mustard rub with pimenton (smoked paprika) and sherry vinegar to give the steak a delicious flavor.
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Ditch store-bought and prepare Chowhound's homemade mayonnaise recipe in less than five minutes. Using just six ingredients, the recipe includes two easy variations...
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Get Halibut with Artichoke and Olive Caponata Recipe from Food Network
cooking.nytimes.com
This sandwich takes advantage of late-summer’s bounty, with a pile of vegetables set between two layers of focaccia It takes about half an hour to prepare You’ll glaze some sliced onions with garlic, lemon and olive oil, chop and sauté the vegetables you happen to have on hand, and then layer it all with slices of your best tomatoes, some cheese and chopped olives
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Get Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce Recipe from Food Network
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Get Lettuce Cups with Tofu and Beef Recipe from Food Network
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Get Sicilian Sweet and Sour Chicken Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.