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Use this bar cookie recipe to get a dairy- and gluten-free version of one of autumn's favorite seasonal treats: pumpkin bars.
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This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven.
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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
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The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
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Bright yellow banh xeo stuffed with shrimp and crispy bean sprouts are rolled up in lettuce leaves in this Vietnamese street snack recipe.
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These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
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Why go out and buy expensive sushi when you can make it right at home? This simple dish is made from steamed rice, with avocado, cucumber and smoked salmon all wrapped up in dried seaweed. It might take awhile to learn how to make a perfect roll, but you'll have fun trying! Add wasabi (Japanese horseradish) for a good kick!
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Two kinds of cereal, almonds and coconut combine to make a yummy, sweet snack mix.
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This recipe is by Alice Hart and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Low Country Shrimp Chowder Recipe from Food Network