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Chicken morsels are treated to a quick stir fry in a light, delectable orange-soy sauce and served over crispy chow mein noodles.
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Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine.
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An easy appetizer recipe for shrimp tossed in smoked paprika, skewered, grilled, and served with Marie Rose dipping sauce.
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Get It's a Wonderful Waldorf Recipe from Food Network
cooking.nytimes.com
This is a classic brisket recipe with no bells and whistles, just deep flavor, moist succulent meat and lots of caramelized onions The only caveat: Buy a brisket that’s not too lean You want it well-marbled with fat or the result will be dry, not juicy.
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Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.
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Fresh tomatoes, baked under a savory cornbread and cheese topping with spinach, is an old family recipe that earned a smiley face on the recipe card. Bright red tomatoes with the green spinach and golden cornbread make the dish a colorful addition to your table.
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Chicken breasts take on the lively, robust flavors of the Caribbean after bathing in a spicy marinade.
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Twice-fried pork is covered with a sweet and sour sauce of vinegar, rice wine, sugar, and soy sauce in this authentic recipe from Sichuan.
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A zingy white white sauce with mushrooms, artichoke hearts, and tomatoes is served over peppery chicken breasts in this simple weeknight dish.
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Melty cheese and hamburger and cooked with macaroni for a quick and easy weeknight dinner the whole family will like.
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Our version of hittin' the bars.