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cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
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Get Tofu-Stuffed Acorn Squash Recipe from Food Network
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Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.
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These candy coated walnuts are easy to make when you need a quick snack or gift. Walnuts are coated in egg whites, sugar and butter, and baked.
Ingredients: egg whites, sugar, butter, walnut
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Tart apples baked with brown sugar, butter and cinnamon.
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This recipe promises an ever-so-slightly creamy ragù sauce made with ground beef, pancetta, and ham, flavored with tomato paste instead of canned tomatoes.
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Ziti in a creamy tomato sauce with lots of cheese is baked in individual serving dishes for this gourmet weeknight meal.
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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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This slow cooker recipe is a favorite at potlucks and barbeques. I've often wondered if I get invited for my company or my Cola Beans! This recipe can also be made in the oven.
Ingredients: baked beans, bacon, brown sugar
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This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!