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This pizza-flavored quick bread recipe combines pepperoni, mozzarella, and sun-dried tomatoes in one easy loaf.
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Traditional Vietnamese ingredients flavor this marinated beef, which is broiled or grilled on skewers and served over romaine lettuce leaves. It is garnished with fresh basil, green onions, and mint.
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Making a quick compound butter to spread on your halibut steaks is a perfect way to get a tasty grilled fish.
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A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group.
cooking.nytimes.com
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work The dish is also pleasingly light, for risotto — finishing the dish by folding in airy whipped cream adds richness without also adding heft
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Chicken breasts are rolled with jalapeno peppers and cheese and wrapped with bacon. The chicken is served on a bed of rice with a white wine sauce and a garnish of red bell pepper and corn.
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I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.
Ingredients: steaks, salt, black pepper, flour, eggs, lard, milk
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Chef John's micro-dumplings cook in a just a few minutes, and are great tossed simply with browned butter or topped with slowly braised meat.
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Tomatillos make this tangy salsa green -- and delicious! Serve it with tortilla chips, on fish, or with tacos and burritos.
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A simple blender version of the classic lemon-and-butter-sauce recipe to top eggs Benedict, vegetables, or fish.
cooking.nytimes.com
In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.