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Thin-sliced beef flank steak gets a quick fry in hot oil, then is simmered in a sweet soy-based sauce with fresh green onions for a dish that's like eating out at home.
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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This Scotch eggs recipe deep-fries boiled eggs coated with Mexican chorizo and crushed tortilla chips, then tops them with avocado crema.
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Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
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Eat while clutching cold brewski in other hand. Yah, hey dere.
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Get Unicorn Ice Cream Cake Recipe from Food Network
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In this traditional soup, Korean rice cakes (garae tteok) are simmered in beef broth and topped with thin strips of egg and crispy seaweed.
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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A simple basil and tomato mixture tops fried chicken in this excellent summer recipe!
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Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.
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This chocolaty treat is easy to make and perfect for gift-giving.