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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
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Chicken and shiitake mushrooms simmer in chicken broth with bean thread noodles in this Filipino noodle soup.
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This recipe is by Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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Bratwurst simmers in a slow cooker with beer, onions, spices, and sauerkraut. Prepare them in the morning and they will be ready for game time.
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This soup is a very easy, appetizing way to have dinner or lunch! Onions, carrots, green bell pepper, and polish sausages pack a flavorful punch!
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Get Linguine with Asparagus Recipe from Food Network
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Get Lamb Osso Bucco with Rustic Lamb Demi-glace Recipe from Food Network
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Why buy frozen meatballs and bottled BBQ sauce, when you can make them from scratch? Try these tangy BBQ meatball sliders as a great Game Day snack or appetizer.
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David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.