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An easy slow cooker split pea soup recipe.
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A cheesecake flavored with pineapple juice is baked in a sheet pan and covered with a creamy pineapple topping.
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Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.
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Curry powder, Asian chile pepper, and ginger give this tuna salad a tantalizing kick! Serve as you would any other tuna salad, on sandwiches, salad greens, crackers, etc.
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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Baked barbeque chicken wings are super simple to prepare using your favorite BBQ sauce, creating a crispy wing that's tender on the inside.
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These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.