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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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Cilantro and other ingredients are whirred in the blender to create a seasoning base called soffrito used in this Latin rice and pigeon pea - gandulas - dish. Tomato sauce and soffrito impart a lovely flavor to the rice that is then cooked with the peas.
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Hasselback pears are arranged on a sweet cream cheese filling in a puff pastry in this gourmet pear tart that is great for fall celebrations.
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This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor.
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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.
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While you can substitute a number of things for quark in this recipe, the quark is the unique ingredient for this German-style cheesecake. It will be worth the effort to find.
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Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
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Cream cheese, tofu, butter, and maple syrup are some of the ingredients to make this cheesecake. Use a high-quality cocoa powder for better results.
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A spinach and mandarin orange salad with bacon and slivered almonds gets a new twist with a warm homemade dressing that is sure to impress your guests.
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You can add other meats or veggies to suite your taste, and this quiche can be baked with or without pie shells.
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Time consuming but it is well worth it! The brown sugar and bacon grease combine beautifully and give such a great taste.
Ingredients: bacon, cocktail, brown sugar
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Chunky preserves are sandwiched between a halved wheel of Brie and a ready-made puff-pastry crust. Fresh from the oven, they become a creamy blend of sweet and savory.