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This recipe's take on a classic Chinese-restaurant staple uses canned mushrooms and snow peas to increase the vegetable variety in your homemade beef and broccoli.
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These hearty portobello burgers, topped with pesto and a carrot-fennel slaw, are satisfying, and easy to prepare in the toaster oven.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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This long-simmered sauce is made with ground beef, tomatoes, mushrooms, onions, garlic, and seasonings. Serve over spaghetti and top with grated Parmesan.
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Make stuffed bell peppers unique by filling them with spicy sausage, bacon, sour cream, and Neufchatel cheese. Pour Alfredo sauce over the stuffed peppers for an extra creamy dish!
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You should top your green bean casserole with fried onion rings this year. Just trust us on this one.
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These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauce and sherry. "This is a variation of a Korean dish called kalbi tang," Sang Yoon says.
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Get Ginger-Scallion Chicken Parchment Pack Recipe from Food Network
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Lettuce Wraps Recipe from Food Network