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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pan-sear sirloin steak in a cast iron skillet after a quick 45-minute marinade, then finish in the oven to make this flavor bomb of a steak.
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This slow cooker recipe delivers smoky and spicy beef to be used in whatever application you imagine: tacos, sandwiches, enchiladas, etc.
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Pork, bacon, veggies, and rice are baked together for this pork fried rice and vegetable casserole recipe.
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All the favorite ingredients for pizza are baked with spaghetti creating the perfect duo: pizza spaghetti casserole!
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This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.
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Combine avocados and the convenience of microwave cooking to create a taste of old Mexico for a quick yet hearty meal.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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Get Caramelized Onion Dip Recipe from Food Network
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Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine!