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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We enjoy a lot of chicken breasts for weeknight dinners in our house, and have started to regularly explore new ways to prepare them. Inspired by the equatorial...
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Get NY Strip Steak with Orange Bourbon Glaze Recipe from Food Network
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Make a week's worth of breakfasts good to grab and go with eggs, spinach, bell peppers, jalapeno peppers, and ham.
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Get Buffalo Burgers Recipe from Food Network
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Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
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Get Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe from Food Network
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I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious!
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Real Hungarian goulash by way of Germany: tender cubes of beef are simmered with onions and garlic, beef broth, paprika, and caraway seeds, and then finished with sour cream. Serve over wide egg noodles.
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Get Marinated Hot Pork: Carne Adovada Tacos Recipe from Food Network