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Get Slow-Cooker Pulled Pork with Fried Shallots and Chiles Recipe from Food Network
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This recipe is by Melissa Clark and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe gets you started with the tofu base, and then you add your favorite egg salad ingredients (mayonnaise, celery, etc). Chill before serving.
Ingredients: tofu, water, white vinegar, salt
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This is an easy way to get a homemade barbeque sauce with just four ingredients and about an hour of your time.
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The use of a little salt and vinegar makes these hard boiled eggs easy to peel with no tearing or sticking.
Ingredients: salt, white vinegar, water, eggs
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This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple dish of cucumbers dressed in mayonnaise mixed with sugar, vinegar, and salt is a perfectly refreshing salad for the hot summer months.
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I don't know about Chinese potsticker dipping sauce, but this is how we do it in Japan.
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Brown chicken breasts in butter on the stove before roasting them in the oven.
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These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
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If your pantry is stocked with canned cream of mushroom soup, beef gravy and Marsala wine, tasty gravy is always just minutes away.