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A wonderfully sweet and tangy steak marinade with steak sauce, soy sauce, Italian-style dressing and garlic powder. Perfect for all cuts of steak!
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Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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This is the recipe for a basic tiger skin covered chiffon cake roll. Fill the rolls with your favorite frosting or filling for a moist and unique cake.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.
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These tasty treats are great on their own or topped with fruit, cream or ice-cream.
Ingredients: flour, nutmeg, butter, sugar, egg yolk
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Sautéed kale ribbons are added to this easy vegetarian Italian soup simmered with nutty Parmesan cheese and beaten eggs.
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Start with a fluffy white angel food cake and decorate it with shaved coconut, edible Easter grass candy, and mini candy bird eggs for a pretty Easter dessert.
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Crushed ranch-flavored tortilla chips and chili powder give intense flavor to baked catfish fillets.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.