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Bring something unique to the next party: a bowl of sweet crunchy brittle made with pumpkin seeds and beer. Cayenne pepper and cinnamon add their spicy notes to the candy.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a...
cooking.nytimes.com
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting
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This hearty one-pot dish will satisfy even the pickiest mouths! Regarding the meat choices, any type will do. I prefer bison (buffalo) because its so lean and...
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This is a recipe that I have thrown together multiple times in my beloved slow cooker. This recipe is fairly economical in that it only requires a cheap cut of...
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This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.
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You'll want to sail away in this Chicken Alfredo Bread Boat.
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An easy variation on classic chiles rellenos--they're rolled instead of stuffed. Cotija cheese adds a genuine flavor of Mexican cuisine, but feta can be used as a substitute.
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Elbow macaroni is baked with cottage cheese, sour cream, eggs and sharp Cheddar cheese for a rich and flavorful version of this favorite side dish.