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This take on a classic recipe combination of chicken and Marsala wine uses chanterelle mushrooms and plenty of butter to deliver a tasty chicken main dish.
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"Make your own corn dogs just like at the fair with this rich buttermilk corn batter."
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This is an old family favorite. We especially like it for the Thanksgiving holiday. Originally submitted to ThanksgivingRecipe.com.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
cooking.nytimes.com
This is my take on the Tuscan dessert frittelle di riso The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack They go really well with coffee, either served as they are or with whipped cream.
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Real artisan sourdough bread, with toasted pecans and cranberries, gets a long, slow rise for maximum flavor. It's the perfect way to spend a cool fall day at home.
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Gyoza are pan-fried Japanese dumplings filled with a savory mixture of ground pork and Japanese flavors, a perfect appetizer to any meal.
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Get Meatloaf with Kimchee and Spicy Glaze Recipe from Food Network
cooking.nytimes.com
This recipe is by Glenn Collins and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe yields a pot of chicken noodle soup with a Hawaiian spin delivered by bean thread noodles and fish sauce.
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An easy twist on classic teriyaki, with grilled pork chops and fresh pineapple.
www.delish.com
If you love shrimp, make them spicy with an easy sauce of Sriracha and lime juice.