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cooking.nytimes.com
You won’t use all of the marinade for this sandwich, so add more tofu to it for another meal.
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Applesauce and coconut oil create a light, moist crumb that mimics the buttery texture in good Bundt® cake--no one will know it is vegan.
cooking.nytimes.com
Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown They have never divulged the exact recipe; this is our own lush but refreshing version.
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Get Spaghetti with Meatballs Recipe from Food Network
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Get Potato and Cheese Pan-Fried Pierogi Recipe from Food Network
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Get Romaine Salad with Texas Ruby Red Grapefruit and Roquefort in Pomegranate-Port Vinaigrette Recipe from Food Network
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Maple-mustard-glazed, lightly-breaded pork chops are spicy and moist and a great Canadian recipe.
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Get Pork Loin, Sauerkraut and Dumplings Recipe from Food Network
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An impressive dish to serve for company. Chicken breasts are rolled around a delicious filling of feta cheese, sour cream, spinach, sun-dried tomatoes, garlic, and mushrooms. Then coated with a breadcrumb mixture and baked. They are easily prepared a day ahead.