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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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Get Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds Recipe from Food Network
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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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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.
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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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This is a slightly hot lime juice based marinade that adds wonderful flavors to grilled chicken. The breasts marinate in the fridge for about an hour and are grilled until moist and crispy brown.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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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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Apple and Spice cookies - egg and milk free. Great for those with allergies.
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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.