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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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This bread is made with an overnight starter, so it's very chewy and great for sandwiches. You use the bread machine to do all of the mixing, but it's baked in the oven. If you want a texture with lots of holes, knead less and add more liquid.
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This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
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Strikingly beautiful and pure of flavor, this refined plate of Spring Asparagus with Pea Flowers and Frozen Radish from chef Dan Hunter dazzles the eye as well...
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A simple recipe for blue cheese dressing is made with buttermilk and mayonnaise.
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A pork roast is slow cooked with sweet potatoes, onion and garlic.
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Salmon is delightful with Dijon mustard, garlic, onion, and a bit of tarragon. I created this dish for the low-carb diet I was on. Enjoy!!
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Another popular ban chan dish from my Korean Restaurant days.
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A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.
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Chicken drumsticks marinated with lime juice, garlic, and spices are roasted until dark and tender in this recipe that's sure to please.