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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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Marinated tofu, blanched snow peas, carrots, cabbage, and peanuts are tossed together in this delicious Asian-style salad.
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Indian-inspired flavors join Tex-Mex in this fusion appetizer of tikka chicken-stuffed, bacon-wrapped, jalapeno poppers that are great for parties or tailgating.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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So good, it's become one of our weekly meals! Pork steaks are coated with flour and special seasonings, then deep-fried to a tempting deep golden brown.
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Get Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze Recipe from Food Network
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Get Boozy Michelada Recipe from Food Network
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Sun dried tomatoes and feta cheese are an irresistible combination, and they work deliciously in this pasta salad. Serve chilled with a tasty Italian dressing.
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Get Eggplant Meatballs with Marinara Sauce Recipe from Food Network
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Forget a too-bready sandwich, here the patty is turned into the bun and stuffed with your favorite burger toppings.
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Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked. A simple, kid friendly weekday casserole with a Mexican flair.