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Crab cakes with Dungeness crab are a treat! They can be a little delicate, so a chill in the fridge before frying helps them from falling apart while frying.
cooking.nytimes.com
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
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Get Ragu Alla Bolognese Recipe from Food Network
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Get Kielbasa in Polish Sauce Recipe from Food Network
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Ramen noodles, sliced almonds, raisins, and broccoli slaw come together for a crunchy and refreshing picnic salad.
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This omelette serves as a pocket around an Asian crab-fried rice mixture. Try serving it with a mixed green salad for some extra crispness.
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Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.
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I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.
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Get Vidalia Onion Marmalade Recipe from Food Network
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Get Roasted Butternut Squash Soup and Curry Condiments Recipe from Food Network
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Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.
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Bacon, Cheddar cheese, almonds, and green onions are mixed in mayonnaise to be spread on bread and baked for finger-food appetizers.