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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
www.allrecipes.com
This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
www.chowhound.com
A savory bread pudding loaded with herbs and pecorino cheese.
www.delish.com
Sorghum, also called "milo," is a gluten-free flour that produces better baked goods than other wheat-alternative flours.
www.simplyrecipes.com
This easy Chinese egg drop soup is ready in less than 15 minutes and tastes just like the soup at your favorite Chinese restaurant! It's made with eggs, ginger, green onions, and mushrooms.
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This stuffing recipe is moist inside and crispy on top with a mix of chestnuts, bread, and apples.
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Sliced Kielbasa sausage is cooked with Brussels sprouts and red onion to make a fast and hearty main dish.
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Some members of my family call it manicotti, some call it Italian casserole. So I call it Manicotti Italian Casserole. This is one of my all time favorite meals to make, and it's super easy!
www.allrecipes.com
This hearty potato, sausage, and sauerkraut casserole will keep you warm on Autumn evenings.