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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Scotch whiskey, cream, and organic dark chocolate work well together in this recipe to make a terrific homemade liqueur sure to become a favorite!
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Catfish is coated in a savory caramel fish sauce in this traditional Vietnamese dish.
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This stir-fry uses a microwave technique to pre-cook broccoli, cauliflower, edamame, and carrots to reduce cooking time. Zucchini and mushrooms are added to the mix to pack in lots of nutritious veggies, made delicious with teriyaki sauce and agave nectar.
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Browned ground beef is combined in this tomato based soup with chopped green peppers, cooked rice, beef bouillon, brown sugar and soy sauce.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
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Get Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon Recipe from Food Network
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On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food.
cooking.nytimes.com
For savory, moist, delicate flounder, it is difficult to beat this fast, easy method Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk Slide them into a hot skillet filled with oil to a 1/4-inch depth and let them fry until golden, a mere two minutes or so per side, without jostling them around too much