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Genuine Chesapeake Bay cuisine, this soup contains lima beans, corn, carrots, onions and Maryland blue back-fin crab meat and crab claws. Old Bay seasoning is required for authentic taste.
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This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
cooking.nytimes.com
This recipe is by Pete Wells and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Take piece of beef sirloin, pound it thin and fry it for a minute on side. That's it. Simple, faster-than-fast, and delicious.
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Delectable filet mignons get a coating of crushed peppercorns, then are cooked to perfect doneness and served with a velvety cream sauce to take the peppery bite down a notch.
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A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
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This curry dish uses fish sauce, curry paste, and light coconut milk.
www.delish.com
This fabulous taste sensation (pronounce it moof-ah-LOT-ah) is my version of a New Orleans sandwich.
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This classic French white beans and sausage dish is slowly cooked to tender perfection under a crispy, caramelized crust.
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A fancy alternative to a traditional roasted turkey that results in perfectly cooked white and dark meat.
cooking.nytimes.com
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
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Get Blackened Fish Tacos with Chili-Spiced Slaw and Charred Scallion Salsa Recipe from Food Network