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cooking.nytimes.com
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
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Get Quick Greens Recipe from Food Network
Ingredients: olive oil, onion, cloves, collard
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This Korean barbeque beef, known as bulgogi, is marinated in a sweet and savory sauce overnight until meltingly tender, then stir-fried.
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Air-fried lumpia? Your taste buds will never know the difference, but your waistline will! The same crispiness and tastiness is in this lumpia recipe without having to deep-fry.
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Get Belgian-ish Clams Recipe from Food Network
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Get Bacon-Braised Mustard Greens Recipe from Food Network
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This is a very simple, and inexpensive crab, cream cheese and sour cream dip. You can make this dip the night before and serve it the next day.
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This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!
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Mushrooms are sauteed with your favorite herbs and white wine.
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Serve with a hunk of Texas-sized cornbread.