Search Results (22,290 found)
www.allrecipes.com
An easy, fast coleslaw gets a refreshingly tangy blue cheese and lemon dressing. Make it with bagged coleslaw mix.
www.allrecipes.com
Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned. Can be served with rice and veggies, mashed potatoes, or with a side of pasta.
www.allrecipes.com
The yummiest preparation mixture for ground beef EVER! I have made this Lebanese meat for all of my friends and family and have HAD to leave the recipe with everyone! The mixture can be used for everything: meatballs, meatloaf, BBQ skewers, and hamburgers.
www.allrecipes.com
This is a mushroom lover's dream. Flavored with rosemary and thyme, this rich and creamy soup is easy and delicious.
www.allrecipes.com
Adobo is a simple and hearty Filipino dish. In this version, chicken is marinated in vinegar and soy sauce, then slowly cooked with garlic and spices. Serve over steamed white rice.
www.allrecipes.com
Carrots and lentils simmered in a tomato broth create a Turkish-inspired dish that vegetarians and meat-eaters will equally enjoy; serve with a dollop of Greek yogurt.
www.allrecipes.com
A quick and easy penne pasta salad with broccoli, red bell pepper and marinated artichoke hearts.
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
www.allrecipes.com
Party cocktail meatballs are prepared with just five ingredients for a quick and easy appetizer.
www.allrecipes.com
This simple cola-infused marinade uses ingredients found in your pantry delivering a flavorful grilled sirloin steak.
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron