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Corned beef hash cakes are topped with baby arugula, a poached egg, and a drizzle of hollandaise sauce and balsamic glaze.
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Chicken is flavored with oyster sauce in this Asian-inspired dish.
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Rotisserie chicken joins udon noodles in a creamy sauce in this quick main dish.
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These vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. Use any sprinkles or candy you like for decorating them.
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This Jamaican-inspired one-pot meal features goat meat and potatoes cooked in a flavorful curry with spicy chile, curry powder, and garlic.
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
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Get Seared Yellowtail with Horseradish Crema Recipe from Food Network
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.