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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
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A deluxe version of eggplant Parmesan is layered like a lasagna with panko-breaded eggplant slices, Italian-blend cheese, and Parmesan cheese in prepared pasta sauce.
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This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
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My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
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Chicken and onion are cooked with scrambled eggs and served over rice in this Japanese favorite.
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Make your own baked tofu! A salty, sweet marinade made with orange juice, soy sauce, and sesame oil, and seasoned with garlic and ginger is used to make this yummy version.
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Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
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A fresh and easy asparagus soup in a base of stock, cream, and onion, seasoned with thyme and dry vermouth.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.