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This recipe is by Daniel Patterson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: jasmine, white rice, salt
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Great for a lazy breakfast, this egg and cheese casserole is mixed up, baked, and ready to serve in under 40 minutes.
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Calf's liver and onions sliced and pan seared in butter until golden, then simmered in a sour cream and mushroom broth with a touch of Worcestershire sauce.
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A zesty and impressive garbanzo bean side dish baked with pistachios, cumin, and thyme. Goes great with just about any meat.
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Tender and juicy grilled spareribs with baby back ribs or St. Louis cut ribs. Ribs are brined in a citrus salt brine, grilled, and glazed with a sweet bourbon sauce.
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This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.
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They're mini, so eat as many as you want.
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These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.
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Tilapia fillets are seasoned with Diamond Crystal® Kosher Salt and Cajun seasoning and pan-fried for a quick and delicious weeknight main course. Serve with rice and a veggie, or your favorite side dishes.
Ingredients: salt, cajun
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These homemade gluten-free crackers are made with almond meal, flax seed meal, and garlic powder and are great on their own or with toppings.
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No bake peanut butter bars for the peanut butter fanatic.
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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.