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Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite.
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Onions, mushrooms, garlic and bits of zucchini are saut Eed until tender and then cooked along with the lentils until they impart their flavor and the lentils are tender. Tomato sauce and paste finish this thick, thick Sicilian sauce.
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If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.
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This is a wonderful pulled chicken sandwich with a homemade barbeque sauce. A perfect party food. Leftovers make great pizza!
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Fresh or frozen strawberries and crushed pineapple flavor this lightly spiced quick bread. The recipe makes 2 loaves, so you can freeze the extra or give it as a gift.
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A delicious Bundt cake, combining the wonderful flavors of apples and cinnamon. An updated version of Grandma's favorite apple cake!
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Ramen noodles, lots of shredded cabbage and chunks of chicken stirred into a sweetened vinegar and oil dressing. Chill and serve to six.
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No need to watch over your oven or worry about heating up your kitchen in the summer — you can make brownies using your slow cooker!
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"This recipe is a very traditional one, and this is a common ingredient combination," says Münferit's chef, Ferit Sarper.
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This refreshing summer salad with apples, pears, cheese, and nuts is tossed with a zippy poppy seed dressing.
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These candied yams use lemon instead of orange juice as a sweetener. Topped with chopped pistachios, they make a beautiful presentation.
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Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.