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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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These moist bran muffins are sweetened with molasses and filled with raisins.
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Get Fried Tomatillos With Apple and Ham Recipe from Food Network
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These cookies call only for butter, maple syrup, flour, and salt.
Ingredients: butter, maple syrup, flour, salt
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Here's a fast vegetarian lunch treat: a veggie dog enclosed in melted cheese and a warm tortilla, made in the microwave. You can also add your favorite chili beans before rolling.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.