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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
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Salmon is baked with lemon and topped with a fruity salsa. Serve over rice.
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So good, it's become one of our weekly meals! Pork steaks are coated with flour and special seasonings, then deep-fried to a tempting deep golden brown.
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Pan-sear sirloin steak in a cast iron skillet after a quick 45-minute marinade, then finish in the oven to make this flavor bomb of a steak.
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Juicy beef chuck and pork shoulder roasts simmer slowly in a Dutch oven with a sweet, tangy barbecue sauce to make pulled meat sandwiches that are perfect for football days.