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cooking.nytimes.com
Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight Variations of katsudon can be found on restaurant menus and home kitchens — and in anime
cooking.nytimes.com
Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails They'll go quickly.
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This Mexican hot chocolate sufganiyot (Hanukkah donuts) recipe has a cinnamon-chocolate glaze and is filled with fluffy marshmallow.
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Get Pimento Cheese-Stuffed Corn Muffins Recipe from Food Network
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In the spring when the asparagus is at its peak, make this simple Italian pasta dish with fresh asparagus, Romano cheese, and eggs.
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South African instant milk tart is made with a graham cracker crust and a milky filling for a delicious and not-too-sweet dessert.
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Get Sea Salt Dinner Rolls Recipe from Food Network
Ingredients: butter, milk, sugar, yeast, flour, salt, eggs
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This recipe is one of those very special “what's laying around the house that’s edible” recipes. Sound familiar? In this case, that included delicious turnips...
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This bundt cake recipe is made with Guinness and ginger, then drizzled with salted caramel. In 1 hour you will have a delicious bundt cake.
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Made with applesauce, skim milk, and egg whites, these low-fat muffins are a great portable breakfast that are both adult and kid friendly.
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Make this version of delicious pumpkin muffins with applesauce, canned pumpkin puree, and egg whites.
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Get Lady Kisses Recipe from Food Network