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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour and 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try.
cooking.nytimes.com
These patties were inspired by a trip to a Southern diner with a memorable salmon patty on the menu The secret to their soft and creamy texture Mashed potatoes, of course
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You get all the flavors of your favorite jalapeno poppers in these spicy, panko-breaded pan-fried cheese balls served with sour cream and chives.
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Get Oatmeal Crusted Pork Loin Recipe from Food Network
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Get Mac and Cheese Recipe from Food Network
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Get Slow Lamb with Baked Provencal Tomatoes Recipe from Food Network
cooking.nytimes.com
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking Refrigerating the coated slices before frying them helps, too
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Creamy, hearty, and comforting, this ground beef casserole with potatoes and Cheddar cheese will satisfy the whole family.
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These chicken tenders are tossed in a seasoned bread crumb mixture and baked in the oven for all that crispy goodness we love without the guilt of frying!
www.delish.com
The only thing that makes mac and cheese better is beer and bacon.
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Breaded and fried slices of eggplant and zucchini Parmesan simmer for hours with sauce and cheese in a slow cooker. Make it ahead of time and come home to the nice aroma of dinner all ready to eat.