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This version of the classic Czech pastry livens up the dough with lemon flavoring.
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Worcestershire and soy sauces enliven creamed chicken with rice.
cooking.nytimes.com
The dish is the Korean barbecue standard known as bulgogi — “fire meat,” is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union (File under “Blessings of Liberty.”) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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Serve up these warm ciabatta panini stuffed with pancetta, tomatoes, roasted red peppers, spinach, red onion, and a drizzle of vinaigrette.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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Get Raffy's Strawberries in Vinegar Recipe from Food Network
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These quick pickled radishes are ready in minutes and add flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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Sekanjabin is a refreshing Persian drink. This recipe makes a ginger-flavored syrup which, when stirred into water, makes a spicy, refreshing soft drink.