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cooking.nytimes.com
This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice The recipe is adapted from one in “Hot Sour Salty Sweet,” by Naomi Duguid and Jeffrey Alford
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Get Screaming Heads: Brussels Sprouts Gratin Recipe from Food Network
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Traditional ground beef meatballs are cooked in a cranberry sauce in this recipe which can be served as an entree or alongside turkey.
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Crunchy baked strips of chicken breast coated in coconut crumbs are served with a creamy coconut-mayonnaise sauce. The Chinese buffet favorite is easy to make at home without deep frying.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crunchy bites of pita bread are tossed with crisp romaine, green onions, cucumber, and fresh tomatoes amidst a flavorful Middle Eastern dressing.
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Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.
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Get Fried Chicken in a Basket Recipe from Food Network
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Baked Ziti - classic Italian American comfort food of pasta baked with sausage, tomato sauce and all kinds of gooey, yummy cheeses. So EASY and so good!
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Our play on the famous horseshoe sandwich, Farmland-style. We gave this signature dish the works.
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Creamy shrimp and potato soup with red bell peppers and fresh spinach is perfect for company and for regular weeknight dinners.
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Fresh gazpacho is an easy way to load up on vegetables on a hot summer day. Chill in refrigerator before serving for best results.