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Napa cabbage has a delicate peppery taste and is wonderful in this salad full of almonds, sesame seeds, and crumbled Ramen noodles.
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Dress torn romaine lettuce with a quick-to-make creamy Caesar dressing using this salad recipe.
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Layers of fried eggplant, Parmesan cheese, and ground beef in pasta sauce combine in this eggplant casserole.
cooking.nytimes.com
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks)
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For a richer version of this lasagna, swap a basic bechamel sauce for the pasta sauce.
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Grated blue cheese, instead of chunks, creates more blue cheese flavor in this easy, creamy dressing.
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The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the bean recipe I serve at aii my BBQ's
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.