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cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.
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Get Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish Recipe from Food Network
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Corn and Avocado Salad Recipe from Food Network
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An easy slow cooker beef goulash recipe. You will need short ribs, onion, carrots, garlic, beef broth, spices, and fresh thyme for this recipe.
cooking.nytimes.com
Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce Debates rage over how thick the sauce should be, over which parts of the chicken to use
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A flavorful marinade and a quick sear make for easy homemade chicken fajitas—onions and bell peppers help, too. This is a classic you can make yourself!
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Get Slow Cooker Chicken Curry Recipe from Food Network
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Get Microwave Ropa Vieja Recipe from Food Network
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Get Asparagus and Chicken Stir-fry Recipe from Food Network
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Get Excellent Meatballs Recipe from Food Network
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Flavorful from-scratch dumplings float atop a tasty turkey and vegetable soup replete with green beans, carrots, and celery for the ultimate Thanksgiving comfort food.