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For a zesty Summer drink, you just can’t go past this non alcoholic Sangria, which never fails to refresh and satisfy. There are a ton of wonderful non alcoholic...
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Citrus Pork with Egg Noodles is quick and easy, perfect for a midweek dinner! With strips of pork loin sautéed with cumin and garlic, served in a citrusy sauce with carrots and egg noodles.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Proof that seafood tacos aren't just summertime fare.
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Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
cooking.nytimes.com
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey In the early 1920s many of them returned to Greece after the Greco-Turkish war.
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Pear and vegetables transform boxed stuffing mix into something special.
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The classic chili spice mix is also good as a meat rub.
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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
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Broken spaghetti noodles are added to this basic chicken soup seasoned with fresh garlic and chopped onion.
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Tender and juicy pressure cooker ribs, cooked with red onions and barbeque sauce, are so fast they're ready to devour in less than an hour.