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These Flemish fries are cooked twice and served with a rich Belgian Andalouse sauce made with mayonnaise, peppers, lemon, and tomato.
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Preparing the batter for these dinner rolls made with egg and shortening is quick, but allow time for the dough to rise twice.
Ingredients: shortening, sugar, water, yeast, egg, salt, flour
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Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek You could try it with actual leeks, or with spring onions or even scallions in a pinch It’s a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
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These Chinese-style green onion pancakes are kneaded with a unique but easy technique and drizzled with butter to make extra flaky results!
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Mustard, steak sauce, and condensed tomato soup flavor this meatloaf made with ground round, chopped onions, and rolled oats. Makes 9 generous servings.
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Baked ziti is a favorite dish for many for good reason. Try your hand at the classic pasta dish using this recipe.
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This simple slow cooker pork tenderloin is prepared with canned peppers and prepared picante sauce to make a great burrito filling for people who like their meat spicy!
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Recipe for Haricots Verts with Hazelnuts, Balsamic Vinegar, and Mustard, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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Bacon and sliced almonds bring smokey and crunchy dimension to this traditional green bean casserole recipe.
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Get Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli Recipe from Food Network
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Get Linguine with Anchovy and Walnuts Recipe from Food Network