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This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
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Restaurant-style buffalo chicken wings can be ready in less than an hour and are a spicy appetizer perfect for parties.
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Get Okra Shrimp Gumbo Recipe from Food Network
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This spicy Thai-inspired vegan recipe has quinoa mixed together with coconut milk, broccoli, carrots, tofu, and a lime and Sriracha dressing.
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Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
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Get Corn Dogs Recipe from Food Network
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Seared pork chops are baked in cream of mushroom soup that has been perked up with onion soup mix and fresh mushrooms. So simple, so delicious!
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Get Sweet and Spicy Grilled Cheese Sandwiches Recipe from Food Network
cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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This is a highly seasoned, beef nugget just like from the fast food joint of Idaho in the 1970's! Steak strips are soaked in a buttermilk marinade, then breaded in seasoned flour and deep fried.
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This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
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Whip up this quick mole sauce with ingredients you have in the cupboard. Serve it over chicken (or your favorite meat).