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Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside.
Ingredients: potatoes, onion, eggs, flour, salt, peanut oil
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Wontons with a turkey, cranberry, and almond filling.
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These fried crullers are rolled in cinnamon sugar while still hot. A wonderful treat!
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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I had an aha! moment in my search for perfectly poached chicken that is good for dinner and then good the next day for lunch after I attempted beer up the butt...
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Get Spicy Fajita Soup Recipe from Food Network
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Get Egg Drop Soup Recipe from Food Network
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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas