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These Flemish fries are cooked twice and served with a rich Belgian Andalouse sauce made with mayonnaise, peppers, lemon, and tomato.
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Get Blackberry-Ginger Clafouti Recipe from Food Network
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Tender bite-sized pieces of chicken tossed with angel hair pasta in a mouthwatering soy-garlic sauce!
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This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
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This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!
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Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
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Tuna steaks are marinated in a ginger-sesame marinade and pan-seared with sesame seeds creating a crowd-pleasing, Asian-inspired meal.
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We have a large garden and I love to use all the fresh vegetables I can, a lot of the ingredients in this salad we have in our garden, it is so good.
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Spaghetti squash replaces pasta in this healthier version of chicken paprika. Caraway seeds give this dish a satisfying rye bread taste.
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Let me first say that nothing about this recipe is healthy. This mixture came about over a year of weekly cook outs while stationed in Korea. These potatoes are total 'man-food' and perfect for football games! They must be cooked over a grill, oven roasting just doesn't turn out the same.
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Celebrate Mardi Gras in extravagant style with this recipe for a giant Mardi Gras king cake burger!
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.