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Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.
cooking.nytimes.com
Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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My wife and I LOVE a soup from a local Thai restaurant, so we put together a list of ingredients and made it at home. We've made it several times now, refining...
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Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dazzle your guests with this easy but impressive puff pastry appetizer made with brie cheese and caramelized onions.
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A hot and sassy marinade makes this grilled salmon even more delicious.
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Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic powder. Served over rice.
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Delicious Italian plum dumplings in a yummy brown sugar sauce are a family favorite. This recipe came from Istria, in the former Yugoslavia.