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My mom always cooked this recipe when I was a kid: deep fried calamari. This is one of our family's favorite foods. Simple yet very delicious.
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This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes.
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Pumpkin bread gets extra heartiness when made with rolled oats.
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Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine.
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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.
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Shredded chicken is simmered with masa harina, enchilada sauce and Cheddar cheese in this easy soup.
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These crunchy little tacos are easy to make and packed with flavor.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi's cookbook "Plenty," can be filled with almost anything.
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Fresh okra, Yukon Gold potatoes, and sweet onions are coated with corn meal and fried until golden brown.
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Jackfruit is a great vegan meat alternative that's growing in popularity; try it as a replacement for chicken, beef, or pork in these tacos.