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Country-fried cube steaks dredged in a spicy flour coating are pan-fried, then gently simmered in rich onion gravy until tender.
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Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our...
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
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Serve this exciting summer favorite cool with tortilla chips.
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Basic cacciatore--tomato, onion and mushrooms in wine -is made grand with capers, pepperoni and olives. It is a terrific party entree, and takes additions and substitutions well.
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Chicken and onion are cooked with scrambled eggs and served over rice in this Japanese favorite.
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Make your own baked tofu! A salty, sweet marinade made with orange juice, soy sauce, and sesame oil, and seasoned with garlic and ginger is used to make this yummy version.
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Get Rolled Turkey Breast with Nutty Fruit Stuffing Recipe from Food Network