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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Butternut Squash Soup with Creme Fraiche Recipe from Food Network
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Fragrant skewers of beef (or chicken, or pork) are are marinated with traditional Indonesian spices.
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With this easy 2-step process, you can make candied orange peel -- or any other citrus peel -- with little mess and fuss.
Ingredients: orange peel, sugar, water
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This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
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Chapsal (sweet rice) Bulgogi is not a dish commonly found in your average Korean home and there are very few restaurants even in Seoul that serve this dish. I...
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This recipe for sliders is a quick and easy take on Philly's steak and cheese sandwich, made with provolone and mushrooms on Hawaiian rolls.
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Ditch the expense of takeout and the work of homemade broccoli beef with this super-simple slow cooker recipe for the classic dish.
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A traditional beef and mushroom Stroganoff with a touch of tomato and white wine is finished with sour cream for a great skillet dish to serve over rice or egg noodles.
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Warning: This zucchini lasagna gets messy—but it's worth every single bite. (Plus, the zucchini replaces the lasagna noodles, so the cheese doesn't count, right?)
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Onigiri are Japanese rice balls. They're fun to make and are a staple of Japanese lunchboxes (bento).