Search Results (17,660 found)
www.delish.com
This simple shrimp recipe will have a dinner entree with a kick on your table in only 20 minutes!
www.allrecipes.com
Easy and wonderful teriyaki marinade for barbeque or roasting. For a zestier marinade, use lime or lemon juice; for a milder version, use water. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. When I make the sauce, I usually add some sesame seeds for looks. You can add fresh or ground ginger if you like, too.
www.allrecipes.com
You 'll need a bowl and a whisk and a salad waiting to be dressed. Soy sauce, garlic, mustard, and honey are stirred into mayonnaise until thick and creamy. That 's it. Spoon over greens with bacon bits or use to make a great ham salad sandwich.
www.allrecipes.com
This easy steak marinade is ready in a matter of minutes. Use with flank steak to then be grilled.
www.foodnetwork.com
Get Meatloaf with Kimchee and Spicy Glaze Recipe from Food Network
cooking.nytimes.com
These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with Beyond that, it's really just a matter of rolling, spreading and cutting
www.foodnetwork.com
Get Pan di Spagna Birthday Cake with Gelato Gusto Carrara Recipe from Food Network
www.allrecipes.com
Absolutely sinful home-made brownies. It's a double batch because they disappear twice as fast!
www.allrecipes.com
Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert.
cooking.nytimes.com
Baked alaska was once a restaurant show stopper A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue