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Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
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An easy yet unexpected weeknight dinner.
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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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This heart-healthy recipe for turkey meatloaf, courtesy of Dr. Brent Ridge, is used to make both Martha's and Kathleen Turner's turkey meatloaf sandwiches.
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Ground beef and pork are combined with onion, potato, cinnamon, nutmeg, poultry seasoning and a hint of brown sugar in this stove top stuffing.
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This browned onion and mushroom kugel made with matzo crackers is a favorite dish during Passover.
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The Badger State’s signature cocktail.
Ingredients: sugar, orange, citrus, brandy
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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
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This is a wonderful creamy tartar sauce. Reduced fat mayonnaise can be substituted for the fat free mayonnaise.
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These spicy baked fries are very easy to make, and a great way to kick up your burger platter.