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cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
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These chicken breasts are so juicy, thanks to the hidden treasure of seasoned butter tucked inside. They are then treated to a dilly coating and quickly fried to seal in all that goodness. You sure get a lot for just a little extra fuss.
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This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.
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Chicken breast stuffed with a sausage-based dressing. Very Good!
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These hearty and filling burgers are made with black beans and rice. Dressed up with a salsa and sour cream sauce, even your meat-and-potatoes man will love them.
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These burgers are packed with bell pepper, sun-dried tomato, green onions, and garlic for a delicious sandwich inspired by a farmers' market in Innwood, New York.
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This family-favorite recipe for the all-American comfort classic gets you a delicious salisbury steak in gravy in about an hour.
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This traditional Italian apple cake recipe (torta di mele) is easy to make and has a delicate vanilla flavor.
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This is a great side dish which I love to make. It is easy quick and healthy. Eggplant some good cheese and pan sauteed. What could be better. Having a garden...
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Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, they are very simple to prepare and very delicious. Fried meat slices are sandwiched in a pita round with tomato, onion, and of course, the famous Donair Sauce.
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Get Voodoo's Lobster Thermidor Recipe from Food Network