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You will never go back microwave popcorn after trying this range-top recipe. It is made with oil, margarine, and seasoned salt.
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I serve this every time I have friends over because I love getting all the praise! They rave about it! People love the contrast of the snappy garlic and the sweet honey - I'm sure you will too.
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Potatoes, wedged, rolled in a mixture of lemon juice and oil, and baked in hot oven.
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This recipe is by Daniel Patterson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This flavorful wok-fried shrimp dish makes an easy but very impressive dinner Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets Use red bell peppers instead if you want to tame the heat
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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.