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This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austrian dish. If you can't find large enough trout fillets, you can use half-pound butterflied trout instead.
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Dunking chicken in a lemon and yogurt mixture before breading it makes for juicy meat with a crunchy coating. An easy dish to prepare, with a tender outcome.
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Everything you love about eggplant parm, now in dip form!
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Get Crispy Curried Coconut Shrimp Recipe from Food Network
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A great leftover ham recipe that my husband takes all the credit for. It contains leftover ham, pasta, cheese and bread crumbs in a creamy soup base.
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This is a very simple, yet addictive alternative to traditional beef hamburgers for the wing fan getting through summer barbeques.
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Sliced tart apples are layered with spiced bread crumbs and brown sugar, and topped with butter and applesauce, in this easy baked dessert.
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Italian dressing mix makes seasoning this baked chicken dish a breeze.
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Get Abalone Victoria Recipe from Food Network
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Get Crispy Curried Coconut Shrimp Recipe from Food Network
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A family pleaser for years! The more garlic the better for the garlic lovers of the world!