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Get Shrimp and Snow Pea Salad Recipe from Food Network
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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Grilled, marinated tri tip steak with a salsa made with green bell peppers, garlic, and scallions. Also called sirloin tip, culotte steak, triangle steak, and Santa Maria-style barbecue.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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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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Make a classic crunchy, garlicky dill pickle with just eight ingredients in three steps. This is as easy as pickling gets, and you can control how sour your pickles...
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Egg noodle casserole recipe with seasoned ground beef, Southwest vegetables, tomatoes and cheese.
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A quick, easy soup made with everyday ingredients. It's ready in a flash!
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Get Salisbury Steak With Mushrooms Recipe from Food Network
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Get Grilled Corn Salad Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.