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This is a simple side dish recipe for sweet potatoes roasted with sweet onion and garlic and finished with a drizzle of balsamic vinegar.
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Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for--and not just on Saint Paddy's Day.
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Pork chops are rolled around apple and cheese before cooking on the stovetop. This is a great autumn dish that is wonderful served with brown rice.
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This colorful salad tastes as good as it looks. The dressing is sweet and creamy and poppy seeds add a peppery punch.
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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Thai-inspired recipe combines the flavors of the grill with Thai red curry beef to create an unbelievably delicious flank steak.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
cooking.nytimes.com
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar
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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
cooking.nytimes.com
This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili It is not really a chili in the Texas sense of the word There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red
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