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This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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My family never ate Yorkshire Pudding, in which baking dough captures a roast’s juices as they drip. But I was always intrigued by the concept of putting lamb...
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A salty sweet combination of RITZ Crackers and New York-style crumb cheesecake, with RITZ Crackers as the cheesecake crust with RITZ Bits Peanut Butter Sandwich crackers in the crumb topping.
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A nutritious and delicious dinner. The patties are good served with either red wine vinegar or cheese sauce. To round out your meal serve salmon patties with a big green salad and french bread.
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Mike Sheerin of Chicago's Blackbird bases his Asian-style version on oyster sauce, soy sauce, and roasted garlic, with toasted black peppercorns.
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To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and drop into boiling chicken broth. It couldn't hurt!
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Great tasting non-meatballs for spaghetti or served with a rich veggie gravy. If you don't have any egg substitute on hand, you can use 2 beaten eggs in its place.
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This family favorite gets an extra dose of creamy richness thanks to a little Philadelphia Cooking Creme.
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Your favorite childhood snack can easily be made at home.