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Paprika, fresh mint, lemon and lots of aromatic spices make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal!
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Get Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce Recipe from Food Network
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Soft pretzel dough is rolled around hot dogs, sprinkled with salt and baked until golden brown. Now you can experience the pretzel dogs from the mall at home!
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garlicky lamb gains a tart edge from pomegranate juice.
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This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
cooking.nytimes.com
Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen Pay attention to the flame at each step Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all — turn the burner off
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Tangy tamarind is the base in this traditional Filipino pork broth.
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Fried plantains are a traditional treat in many parts of the world. This recipe delivers a sweet and savory plantain everyone will enjoy.
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Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
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A deep-fried egg roll with the flavor of a cheeseburger.