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Get Shrimp and Okra Kebabs Recipe from Food Network
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Tender pork roast recipe, stuffed in a pinwheel fashion with apple cranberry chutney filling.
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Red Thai curry paste gives this pureed carrot sauce spiciness and depth of flavor. The sweetness of the carrots along with a touch of brown sugar balances the heat but in no way erases it. Use less curry paste if you prefer.
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pumpkin-Coconut Pie Recipe from Food Network
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Noodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown They have never divulged the exact recipe; this is our own lush but refreshing version.
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You'll never make a sloppy joe without cheese again.
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Get Napa Valley Stuffed Grape Leaves with Six Pepper SPAM(r), Fruit Relish and Pine Nuts Recipe from Food Network
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I love Fried Rice, and it is actually made by using left over rice it is so so simple to make. Fried rice uses leftover rice, of course, but also makes great...
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Get Pimento Cheese-Stuffed Corn Muffins Recipe from Food Network
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A gnocchi recipe made with ricotta cheese and pumpkin purée and topped with a creamy Parmesan-sage sauce and toasted hazelnuts.
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Silky pudding-cake laced with brandy and orange zest.