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The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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From Real Women of Philadelphia 2010 Host Caryn Ross: Hawaiian bread rolls provide a subtly sweet contrast to the savory flavors of ham and PHILADELPHIA Chive and Onion Cream Cheese. The sandwiches are melt-in-your-mouth good after they come out of the oven.
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This creamy corn, cucumber, onion and tomato salad can be prepared in 15 minutes.
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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Shrimp is sauteed with bell peppers and onion and served over refried beans on crunchy tostada shells in this fun, easy-to-make recipe.
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This reduced-calorie baked chicken is made with artificial sweetener, soy sauce, onion, garlic, and spices.
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This versatile marinade recipe is packed with fresh herbs, white wine, and lemon juice and adds brightness to everything from grilled chicken to salads.
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Celery, bell pepper and onion are the unexpected ingredients in this otherwise sweet cheese spread.
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These vegetarian zucchini boats are stuffed with a garlicky mushroom, onion, and feta cheese filling.
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Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.
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Get Grouper Ceviche with Jicama and Avocado Slaw Recipe from Food Network