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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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When I get a craving for orange beef, I make up this tofu stir-fry! Pieces of firm tofu in a mildly spicy orange sauce. Serve over rice noodles, and use any vegetables you like!
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This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
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These spicy baked fries are very easy to make, and a great way to kick up your burger platter.
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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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A simple, tasty pie crust needs just flour, vegetable oil, a little milk, and salt. No kneading is required. Just roll out the crust between pieces of waxed paper.
Ingredients: flour, salt, vegetable oil, milk
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The classic Cheddar cheese and broccoli combo served in quinoa.
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A crisp and sweet flatbread that's fried on the griddle.
Ingredients: flour, salt, water, sugar, vegetable oil
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An easy way to season and roast raw pumpkin seeds or leftover seeds from a jack-o’-lantern.
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Get Three Ingredient Baked Beans Recipe from Food Network
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This easy recipe for Yorkshire pudding only requires 4 simple ingredients and only takes 10 minutes to bake!
Ingredients: flour, milk, eggs, vegetable oil