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This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well.
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Shortcakes made with mashed sweet potato and orange zest are filled with cream and topped with strawberry sauce in this dessert for two.
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This lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly.
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Get Chocolate Peanut Butter Pie Recipe from Food Network
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Get Chocolate Banana Cream Pie Recipe from Food Network
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This recipe I found in an old french cook book, that belonged to my mother and I thought it sounded so good. When served it makes a very pretty and delicious...
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Get Pucker Up, Yvonne! Recipe from Food Network
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A variation on a peach cobbler, using fresh peaches, homemade almond crumbs, and bourbon and honey cinnamon ice creams from Chef Carl Truong of Restaurant 222 in New York.
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Get Melt-in-Your-Mouth Braised and Barbecued Chicken Recipe from Food Network
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This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.