Search Results (15,766 found)
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This dish is simple, tasty, and-best of all-fast. I've made it with both peeled and unpeeled shrimp. Unpeeled was definitely messier to eat, but I think on the whole the unpeeled shrimp were a little juicier. This recipe is tasty without the tequila, too. I love garlic, so I use an insane amount of it in this dish.
This dish is simple, tasty, and-best of all-fast. I've made it with both peeled and unpeeled shrimp. Unpeeled was definitely messier to eat, but I think on the whole the unpeeled shrimp were a little juicier. This recipe is tasty without the tequila, too. I love garlic, so I use an insane amount of it in this dish.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A recipe for grilled pork chops rubbed with five-spice and served with fresh plum sauce simmered with garlic, ginger, shallots, honey, and soy sauce.
A recipe for grilled pork chops rubbed with five-spice and served with fresh plum sauce simmered with garlic, ginger, shallots, honey, and soy sauce.
www.simplyrecipes.com
Balsamic-Glazed Red Onions! Such an easy side dish. Great with roast chicken, Thanksgiving, or a vegetarian main dish.
Balsamic-Glazed Red Onions! Such an easy side dish. Great with roast chicken, Thanksgiving, or a vegetarian main dish.
www.chowhound.com
A tangy, spicy way to serve potatoes.
A tangy, spicy way to serve potatoes.
cooking.nytimes.com
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
www.allrecipes.com
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
www.allrecipes.com
Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!
Frozen bread dough makes this tasty recipe a breeze to prepare! Pepperoni, mozzarella cheese and Italian seasonings are rolled together, baked to delicious perfection, then cut into bite-sized delights. Your guests will beg for the recipe!
www.allrecipes.com
Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
www.allrecipes.com
There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
cooking.nytimes.com
For a simple dish, pasta allâamatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
For a simple dish, pasta allâamatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
cooking.nytimes.com
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.