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cooking.nytimes.com
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn’t require at least 1/4 cup of oil The eggplant is already soft when you add it to the wok Seek out long, light purple Asian eggplant for this.
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A long simmer of tomatoes with ground beef and pork is wonderfully flavored with mushrooms, rosemary, oregano, thyme and a generous measure of red wine. This versatile sauce can be used in your favorite pasta dishes.
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A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread, and you'll have a wonderful, easy, fast, satisfying meal!
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We love the sweet multigrain crust in these wholesome dried-fruit bars.
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Get No Bake Chewy Truffle Cookies Recipe from Food Network
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Get Pork and Cabbage with Wild Rice and Spiced Apple Recipe from Food Network
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Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
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Delicious, moist and full of flavor - save the oven and use your Instant Pot® to make mashed sweet potatoes that are flavored with garlic and coconut milk.
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This classic sweet potato casserole delicately sweetened with orange juice, also uses fresh ginger, orange zest, and a pecan topping to add taste and textural appeal.
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Using low-fat, low-sodium cream of mushroom and omitting the soup mix, this tender pot roast has less sodium than the traditional version. The addition of carrots, potatoes, and string beans contributes to flavor as well as texture.
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Bourbon and Dijon mustard make flank steak boozy and tender.