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Why save steak dinners for special occasions? This one has protein, grains, and greens covered.
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Thick slices of firm tofu are marinated in soy sauce, sherry vinegar, and seasonings and grilled until well browned.
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This yummy honey barbeque sauce is great on chicken wings, pork or short ribs. The soy sauce and oyster sauce hint at an Asian inspiration, while the gin gives it an undeterminable edge.
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Get Black-Bottomed Butterscotch Pots de Creme Recipe from Food Network
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Get White Chocolate Coconut Dream Recipe from Food Network
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In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg, and cloves gets frosted with a slightly tangy, super-caramelly frosting. Its delicious served cold or at room temperature.
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Get Eastside Fish Fry's Famous Pigskins Recipe from Food Network
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This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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A Filipino sisig recipe by Hapa SF chef William Pilz for sizzling pork jowl, ear, and shoulder cooked with calamansi and chiles.
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Strips of flank steak are marinated overnight in a very flavorful mixture of hoisin sauce, soy sauce, ginger, sherry, barbeque sauce, green onions and garlic. Skewer, grill and serve as an entree or appetizer.
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Get Nabe Yaki Udon Recipe from Food Network
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I created this recipe to promote your contest on my food blog, Frontier Foodie. On my blog I work to create recipes that are easy, budget friendly, and pleasing...