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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
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Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor.
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Quick and easy pork rub with common spices brings the flavor to these oven-baked pork chops.
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Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!
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Get Homemade Breakfast Sausage Recipe from Food Network
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This Ukrainian take on a beef stew is a mixture of beef, onions, and garlic in a sauce made with steak sauce and paprika.
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I made this recipe from scratch. I did a little research, took some notes, ate pretzels for a week, and came up with this soft, chewy, salty pretzel recipe...
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A warm cinnamon apple filling gives these classic crepes a hint of sweetness that the whole family will love.
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You can use gyoza wrappers instead of making dumpling dough.
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Dried navy beans are the base for this hearty homemade soup. Onions and celery are sauteed with bacon and added to the chicken bouillon broth, spiced with cloves and bay leaf.
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A light fluffy square of rhubarb topped with a melt-in-your-mouth meringue. I have been asked to share this recipe by friends who have tried it.