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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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Salmon fillets are marinated with a spice paste and finished with caramelized onions in this quick and easy dish.
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Chocolate ganache dotted with chewy bits of orange marmalade and rolled in cocoa powder.
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Maple pecan muffins made with coconut flour, pecans, and maple syrup are a gluten-free and vegan and a delicious on-the-go breakfast.
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Enjoy savory crepes with these creamy chicken crepes topped with golden, bubbling Cheddar cheese.
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Refreshing limoncello cake will be a crowd-pleaser and an instant hit at your next summer picnic or dinner.
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I got inspired to make salmon burgers and they came out great! It always feels good when you can make something new and have it turn out just the way you wanted...
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Green mung beans, soaked overnight, are mixed with rice flour, coconut, vegetables, and spices in this nutritious breakfast bread, snack, or lunch. Serve with the chutney or pickle of your choice.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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This recipe is by Trish Hall and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fragrant, creamy soup is a wonderful way to warm up during the holidays. Fresh herbs mildly complement the flavor of pumpkin. Mozzarella cheese is melted throughout, and toasted almonds add a pleasant crunch.
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Parsnips, celery root, rutabaga, and carrots are oven-roasted in olive oil, garlic, and rosemary to make this healthy root vegetable meal.