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cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get SL's Spaghetti Recipe from Food Network
www.chowhound.com
Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe: http://www.chow.com/recipes...
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A crowd pleaser for sure. Buffalo chicken dip Pre heat oven to 350 degrees 2 8oz packages of cream cheese 1 package dry ranch dressing 4 boiled chicken boneless...
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Making pad thai at home can be a more than satisfactory substitute (and, of course, way cheaper) than dining out. Start out with the recipe here, and then add your own personal touch that's what cooking is all about anyway!
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Get Citrus Granite with Crayfish Skewer Recipe from Food Network
www.allrecipes.com
Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.
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These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve with pasta, rice, or potatoes for a tasty weeknight meal.
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Chicken breasts are grilled with a not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs.
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Chicken afritad, a dish from the Philippines with chicken, bell peppers, and soy sauce, is cooked in the slow cooker for a warm and comforting meal.
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Boneless pork chops are slow-cooked in a tomato sauce filled with onions, bell pepper, mushrooms, garlic, white wine, and seasonings. Top with mozzarella, if desired.
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Bulgogi, traditional Korean barbeque beef, is made with thinly sliced beef in a soy sauce and onion marinade. Easy to prepare and very easy to eat!