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Part I of this series showed you how to make the dough for delicious cronuts. Now it's time to learn how to fry and glaze your treats.
cooking.nytimes.com
For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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An easy yet unexpected weeknight dinner.
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An easy Thai grilled chicken breast recipe. You will need cilantro, garlic, brown sugar, white pepper, Asian fish sauce, and soy sauce for marinating.
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Here's a simple recipe for making corn tortilla chips spiced only with salt. The chips may alternately be prepared by baking the tortilla wedges in a 350 degrees F (175 degrees C) oven for 5 minutes, or until crisp.
Ingredients: oil, corn tortillas
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Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.
Ingredients: yuca, vegetable oil
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network