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Instant ramen becomes a nearly-instant burger bun in this fun, and tasty, spin on a traditional hamburger seasoned with soy sauce and sesame oil.
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I love to sprinkle nigella seeds over the tops of these fragrant buns — they look great and the savory nigella contrasts well with the sweet dough (Sesame seeds would work, too.) Clotted cream is the perfect accompaniment, but if you can’t find it, crème fraîche or mascarpone would also be lovely — whether at breakfast or teatime.
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This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.
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Flank steak, also known as London Broil, sauteed with onion and fragrant herbs, then simmered with potatoes.
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Tasty pickles that take some time, but are easy to make. One crunch and you'll agree they are worth the wait!
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Get Sauteed Red Cabbage Recipe from Food Network
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This recipe takes all of the fuss out of making cobbler and eliminates any doughy taste, because it uses a packaged lemon-poppy seed muffin mix to make the batter.
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This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!
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Brussels sprouts are sauteed in bacon drippings with a handful of caraway seeds, and then tossed with fresh spinach and vinaigrette. Serve topped with crumbled bacon.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.