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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
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A scoop of vanilla ice cream served over grilled pineapple with a sweet and creamy butterscotch sauce makes a wonderful dessert. Canned pineapple can be used when fresh pineapple isn't in season.
cooking.nytimes.com
This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire The “pudding” emerged from a pan full of runny batter that would have been placed beneath the meat to soak up the juices “The heat of the fire would make the Yorkshire pudding rise up, and all the fat would seep in,” she said
Ingredients: eggs, milk, flour, salt, beef
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Get Steak and Egg Burrito Recipe from Food Network
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This recipe is by Oliver Strand and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Buttery cookies coated with powdered sugar.
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Traditional English biscuits that melt in your mouth.
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These mini marzipan pumpkin cakes will keep at room temperature up to 1 day.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.
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A sweet, frozen delight, this iced hot chocolate blends milk and ice with a double chocolate sauce combining evaporated milk and cocoa mix.
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Anyone can pull off these Philly cheese steak sliders, a game day crowd-pleaser of sauteed steak, peppers, onions, and cheese melted between Hawaiian rolls.