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Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.
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Lean pork chops and tender cauliflower florets in a creamy and lightly sweet curry sauce are served over piping hot rice.
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Seared chicken breast, bacon, bell peppers, mushrooms, and tomatoes make a great fajita filling! You'll love this spooned into soft, warm, flour tortillas.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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Dark chocolate cake layers are filled with cherry pie filling spiked with cherry liqueur. If using this recipe to make a 9x13 inch cake, increase the baking time to 40 minutes.
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Crispy homemade panko chicken nuggets, seasoned with garlic, herbs, and spices. This healthier version uses whole wheat flour and canola oil.
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The iconic green bean casserole is reworked with the flavors of French onion soup -- caramelized onions and Gruyere cheese.
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These tiered mini cakes are as fun to make as traditional s'mores.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed crawfish, green pepper, and green onion in a spicy cheese sauce. It's tossed with pasta, topped with Parmesan cheese and then baked.
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Get Macadamia Nut and Lobster Ravioli with Curry Sauce Recipe from Food Network
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I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.