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Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce Recipe from Food Network
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Make this dumpling, also known as a potsticker, recipe using cabbage, pork, and shrimp. Chowhound's straightforward steps include photos to guide you to through...
cooking.nytimes.com
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
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Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
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My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.
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Bar cookie with a thin cookie base, and a top layer made up of crisp rice cereal, peanut butter, and marshmallows.
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This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!