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The herbs nicely compliment the Asiago's nutty undertones.
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Tender artichoke hearts are stuffed with a creamy filling flavored with chives, then buttered, rolled in Parmesan cheese, and baked.
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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toasted ramen noodles, green onions, and pineapple are tossed in a vinegar-based dressing with broccoli slaw in this tasty Asian broccoli slaw recipe.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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Just cottage cheese, Parmesan cheese, eggs, and spinach in this simple baked side dish with a pleasing flavor.
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Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!
Ingredients: flour, salt, eggs, milk, beef, onion, black pepper, oil
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A crunchy addition to any taco.
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Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
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Broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots are stir-fried with cooked shrimp and served over a bed of fresh egg noodles.