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This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
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Chunks of pork tenderloin marinated in soy sauce, peanut butter, and sesame seeds star in these savory and succulent Korean-inspired kebabs.
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Greek inspired but fresh flavors. A simple white wine and olive sauce, with some wonderful roasted heirloom tomatoes and fennel over fresh greens and of course...
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
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If you have a hankering to can some apple pie filling, this is the recipe to use. It is simple and makes up to seven quarts of filling.
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Cooked brown rice adds extra taste and texture to this versatile bread.
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This family favorite gets an extra dose of creamy richness thanks to a little Philadelphia Cooking Creme.
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For a sophisticated dessert, try this custard and candied pumpkin dish from pastry chef Chris Broberg of the Four Seasons Restaurant.
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A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors.
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Broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots are stir-fried with cooked shrimp and served over a bed of fresh egg noodles.
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An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.
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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.