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Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.
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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.
cooking.nytimes.com
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes After a short turn in a hot oven, the fish emerges with crisp, brown skin
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Get Falafel: Chickpea Patties Recipe from Food Network
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Buttery-tasting Yukon Gold potatoes make this creamy, cheesy dish extra-flavorful.
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This dipping sauce features minced garlic and ginger in soy sauce and rice wine vinegar.
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Mission Chinese Food chef Danny Bowien’s version of the fiery Chinese classic.
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Miniature versions are always better than the original.
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Irish-inspired beef stew cooks up fully flavored and hearty when seared in herb seasoned flour and slow cooked with carrots, onions, bacon, and Irish stout beer.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.