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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
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Who says waffle irons are just for waffles? Try making perfectly crunchy hash browns in the waffle maker for your next weekend breakfast.
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A paste made of ground sesame seeds, almonds, cumin, coriander and oregano gives both the chicken and the apricots delicious flavor.
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Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.
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Get Homemade Bacon Recipe from Food Network
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This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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Get Shrimp Fritters with Cornichon Dressing Recipe from Food Network
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Make your own Cajun seasoning with salt, oregano, paprika, cayenne pepper, and black pepper.
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Get Baked Halibut Recipe from Food Network
Ingredients: halibut, lemon, olive oil, paprika