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Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
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A simple crust-less quiche with spinach, green onions and two cheeses.
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This 30-minute soup features tender roasted chicken, carrots, pasta, and caramelized onions for a rich home-style flavor.
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This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
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Get Gumbo Recipe from Food Network
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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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A blend of plum jam, chili sauce, white grape juice, and lime juice combine with green onions and garlic to make a versatile sweet and tangy glaze for meats and poultry.
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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This simple chilled potato salad makes great use of unpeeled red potatoes, hard cooked eggs, celery and a mayonnaise mixture. It's perfect for the big cookout!