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Easy and wonderful teriyaki marinade for barbeque or roasting. For a zestier marinade, use lime or lemon juice; for a milder version, use water. If you would like to use the marinade as a sauce, you can boil it after removing the meat and add a little slurry of cornstarch and warm water to thicken it. When I make the sauce, I usually add some sesame seeds for looks. You can add fresh or ground ginger if you like, too.
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The cooking times for this recipe are approximate: Temperature readings are the most reliable way to judge doneness.
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No oil used in this recipe for croutons made with whole wheat bread.
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This recipe is by Molly O'Neill and takes 3 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spice up your Memorial Day with this delicious chicken grilled with Cajun seasonings!
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These savory potato waffles are similar to potato pancakes, but in waffle form. The batter consists of onion, garlic, and mashed potatoes cooked until golden brown in your waffle iron. Serve with fish or chicken and sauteed apples.
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Replacing water with low-sodium chicken broth gives this rice side dish with onion and garlic salt a more savory flavor.
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My friend Chuck grows lots of broccoli in his garden and he's crazy about this soup.
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You 'll need a bowl and a whisk and a salad waiting to be dressed. Soy sauce, garlic, mustard, and honey are stirred into mayonnaise until thick and creamy. That 's it. Spoon over greens with bacon bits or use to make a great ham salad sandwich.
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Venison (deer meat) is marinated in beer and Worcestershire sauce, then breaded and fried in hot oil until crispy and golden brown.
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Making homemade marinara doesn’t take long and is fairly easy. To me it beats opening a bottle of Ragu and dumbing down your masterpiece. Whether its for your...