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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Get Beer-Braised Baby Back Ribs Recipe from Food Network
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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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Get Wintertime Tomato Soup Recipe from Food Network
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Easy to make meatloaf in individually sized muffins.
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This speedy sautéed chicken dish features a delicious tomato sauce flavored with basil and Parmesan cheese.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it It's perfect for a snack or a quick, simple meal The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.
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Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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Peel fresh ginger with a spoon and grate it on a Microplane zester before using it in this dressing.
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I have always made this recipe with chicken breasts until my daughter became a vegetarian and asked me to adapt the recipe for tofu.