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Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. The best brunch in the world!
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
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These are very tasty little crackers that use cornmeal and resemble homemade tortilla chips. If desired, top them with coarse salt, chili powder, cumin or garlic powder before baking.
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These delicious appetizers are perfect for a Mexican-style meal. Pickled jalapeno peppers are stuffed with Cheddar cheese, then fried until crisp. Serve with sour cream.
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Egg, heavy cream, and chicken stock help keep Tyler Florence's stuffing moist while sage lends classic Thanksgiving flavor.
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Chef John dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.
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This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.
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Chocolate lime cookies with crunchy cocoa nibs, perfect for dipping in lemonade.
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Fresh lemon and a touch of lavender bring delicious flavor to these light and moist cupcakes that are topped with a creamy lemon frosting, making them a perfect summer dessert.
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A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.
Ingredients: egg, milk, cornmeal, flour, olive oil, tomatoes
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When you suddenly get a craving for homemade soft pretzels and you're not at the mall, you won't need to wait for dough to rise if you use store-bought pizza dough! Serve, of course, with mustard.