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cooking.nytimes.com
A bowl of Chinese dumplings is always welcome, whether served in broth or, like here, simply dressed with rice vinegar and spicy sesame oil It’s no trouble at all to chop and season the filling, and store-bought wrappers are easy to stuff and seal Four minutes in boiling water is all it takes to get these bright-tasting shellfish dumplings on the table.
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New York cheesecake’s Greek cousin.
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Browned ground beef, spinach, Parmesan cheese, and spices are run through a grinder to make a smooth, savory ravioli filling.
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Plantains are gently fried, then smashed and shaped into cups and fried again. The crispy cups are then filled seasoned beef and topped with cheese in this impressive dish.
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Blend rum into a traditional strawberry smoothie with coconut water to create a slushy with a kick.
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Dill and lemon serve to emphasize all the natural glory of grilled swordfish steaks.
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
cooking.nytimes.com
This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus The cooking time may seem long, but much of it doesn’t require much attention from the baker And the first step, reducing the fruit, may be done ahead of time.
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Get Poi Pancakes Recipe from Food Network
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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Get Chile Verde Recipe from Food Network