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Chicken livers are coated with garlic-flavored flour, and deep fried to a golden, crispy brown for an old-time Southern treat.
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If you are looking for creepy Halloween food ideas, these chocolate cupcakes are easily transformed into skulls and are a hit at any party.
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Simply roasted asparagus is tossed with a lemon butter sauce for a quick and easy side dish.
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
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Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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For a salty punch, top these babies off with crumbled feta. You deserve it.
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A sprinkle of Chinese five-spice powder is all you need to turn that dish of carrots into a tasty side dish with a slightly exotic flavor twist.
Ingredients: carrots, vegetable oil
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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A slightly sweet yeast dough made with rolled oats, molasses, whole wheat flour, and bread flour rests overnight to develop its wonderful flavor.
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These gently-sweetened cinnamon-apple-bran muffins have a little Cheddar tang.
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This meatless chili makes for a pleasant alternative to your standard ground beef and kidney bean variety. The addition of bulgur wheat with the lentils provides a complete protein, and give the chili a hearty texture