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Get Yassa Chicken Recipe from Food Network
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This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.
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These soufflés collapse gracefully in their molds, so there's no need to rush them to the table; they are more like a light cake than a fragile whipped-egg-white confection.
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The marshmallows in this unique, delicious fruit salad soak up the juice of canned mandarin oranges.
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This is an authentic Italian cheesecake recipe handed down through generations. The results are a creamy, but not too thick, cheesecake that your family--Italian or not--is sure to enjoy.
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Get Tabbouleh Recipe from Food Network
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This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
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You're going to want to slather this on everything.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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Walnuts and parsley form the outer layer to this beautiful and addicting salmon and cream cheese ball. Horseradish livens up the mixture.
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Roasted Brussels sprouts are tossed with heavy cream, paprika, and lemon to make this tangy and smoky side dish with Caesar salad notes.
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A creamy spinach soup with just a hint of curry. I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.