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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick, spicy marinade prepares shrimp for the grill in this Chinese-style treatment.
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This is my version of a very moist orange flavored cake, and it is better the longer it sets before serving.
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Flour tortillas make a great impromptu wrapper for moo shu pork when you can't get to an Asian grocery.
cooking.nytimes.com
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
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Pureed tomatoes and sauteed zucchini are stewed together into a delicious summertime soup!
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Using prepared pie crust lets these savory homemade Indian treats be baked in the oven instead of the traditional deep-frying.
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Get Chimichurri Recipe from Food Network
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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A flavorful homemade recipe for those who like meaty, savory sauces. Serve over your favorite pasta with a tossed green salad and crusty garlic bread.
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Shrimp cooked with garlic and onion are served over garlic cheese grits. This is a dish for garlic lovers. Serve with garlic bread or your preference of bread.
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Double chocolate muffins with walnuts on the inside and almonds stuck into the tops!