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This creamy fondue is made with Irish stout beer and three varieties of cheese. Dip your favorite breads, vegetables, and meats for a festive meal.
cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
www.chowhound.com
This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs. Now you know.
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Cook up a pan of Italian sausages, layer them in hoagie rolls with hot peppers, onions, and cheese for a hearty and satisfying meal.
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This did not have enough kick or flavor for my tastes. I used Frank's Red Hot for my sauce.
Ingredients: coleslaw, frank
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Peanut butter, chili paste, garlic, and ginger create a flavorful Asian style marinade for grilled chicken. Great!
www.delish.com
This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.
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Hello! While staying out in Melbourne Beach, I came across some Orange Blossom water and decided to mix it with lemonade.. amazing!
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Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal.
Ingredients: sugar, salt, water