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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
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Rather than mayo, this Polynesian-inspired coleslaw with sesame seeds uses a soy sauce-peanut sauce for a change of pace.
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Buffalo chicken quinoa bites are a great crowd-pleaser and also freeze well to make an on-the-go snack.
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Get Lobster Roll Recipe from Food Network
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Seasoned stuffing mix and pork sausage are blended and made into little baked appetizer balls.
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Travel to Havana with this simple take on a Cuban pressed sandwich.
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Sweetened coffee flavored gelatin is best eaten with a dollop of whipped cream on top. This is a fabulous dessert I once enjoyed at a Japanese restaurant, of all places!
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
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Fast and easy! These sloppy joes are a sure winner. Ground beef and chili sauce are the main ingredients, the rest you probably have on hand. Only 5 ingredients, so it goes from in the pot to on the table super fast!