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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.
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Whole wheat flour and millet are mixed with hemp seeds, flax seeds, and chia seeds in this hearty, multigrain seeded bread recipe.
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Get Low Carb Southern Fried Chicken Recipe from Food Network
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Persian cucumbers are marinated in rice vinegar, soy sauce, and sesame oil in this Japanese pickled cucumber recipe, a quick and easy dish.
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Get Sticky Toffee Pudding Recipe from Food Network
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This vegetarian white gravy is creamy and sharp at the same time thanks to milk, margarine, flour, and 2 tablespoons of ground black pepper.
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Show Chipotle who's boss with homemade cilantro-lime rice.
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Easy Crock Pot Fried Rice
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.
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Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.