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Chickpeas, cilantro, and tahini are combined with cumin and chili powder in this vegetarian burger that happens to be gluten-free too!
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The technique is the important piece of this recipe, as it suggests a great way to tenderize a tough cut of meat for serving as a delicious meat course.
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Make your own turkey stock the day after Thanksgiving by simmering the turkey carcass with vegetables and seasonings you probably already have on hand.
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This unique spaghetti dish is made risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.
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Pan fried chicken breasts are coated with a lively orange and caper sauce.
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A classic roasted beet salad with oranges, radicchio, and black olives.
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Kiesels hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite.
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Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is one of my favorites, because the taste of the shrimp doesn't get lost in the sauce. The sauce has just a hint of a kick, and really enhances the shrimp. Just wonderful...enjoy!!
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.