Search Results (9,108 found)
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This recipe is by Jonathan Reynolds and takes 3 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sunny's Root Beer BBQ Wings Recipe from Food Network
cooking.nytimes.com
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook This recipe is inspired by one in Paula Wolfert’s "Couscous and Other Good Food from Morocco," published in 1973.
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Pork shoulder slow-cooked Asian style with soy sauce, ginger, and star anise.
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Get Asian Marinated Pork Tenderloin Recipe from Food Network
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Get Beef with Scallions, Tomato, and Ginger Recipe from Food Network
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Get General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice Recipe from Food Network
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Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.
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Sweetened condensed milk and custard mix distinguish this very creamy, no-bake pumpkin pie. And it 's a snap to make. Pumpkin puree, brown sugar, spices, custard mix and sweetened condensed milk are stirred up in a saucepan until everything is mingled. The filling is then poured into a pre-baked crust and chilled until ready to serve.
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This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
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For this delicious no-bake pie, sliced fruit is spooned into a graham cracker crust and topped with a wonderfully sweet and fluffy cream cheese filling. Then, simply chill and serve.
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Milk is thickened and sweetened in the microwave and then peanut butter, chocolate chips, and marshmallow cream are stirred in. Everything melts and mingles and is poured into a graham cracker crust. Chill before serving.