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Previously featured at Shrine Asian Kitchen. Recipe by Chef Kevin Long.
cooking.nytimes.com
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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Get Rib-Eye Quesadillas Recipe from Food Network
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Kielbasa sausage slow-cooked in a savory sauce blended from ketchup, barbeque sauce, brown sugar, and a splash of good 'ole whiskey is an easy nibble for football tailgating parties or other special occasions.
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This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.
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The single frozen grape used to garnish this pretty vodka and champagne cocktail also serves to keep the beverage cooler longer.
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Get Pasta Pizza Recipe from Food Network
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This turkey burger is anything but boring.
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This amazing shortcut for a sweet, citrusy teriyaki uses soy sauce mixed with orange soda.
Ingredients: chicken, soy sauce, orange
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Spiralized potatoes are threaded onto skewers, seasoned with taco seasoning, and baked into these crisp homemade chips with Mexican flavor.