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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, bakery bread
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Get Egg-in-a-Hole Recipe from Food Network
Ingredients: bread, butter, egg
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Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too.
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Get Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs Recipe from Food Network
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Gnocchi and tender beef strips are tossed with tomatoes, bell peppers, and mushrooms for a classic meal from Down Under.
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Boneless pork loin slowly cooks in a curried fruit sauce until tender and delicious.
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Chicken, potatoes, mushrooms, and green peas combine in this creamy and comforting stew that's just like mom would make on a chilly day.
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If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken.
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This economical way to make tasty crab cakes uses mashed potatoes and eggs with imitation crab, bell pepper, onion, and celery.
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Perennial favorite chicken soup gets a North African treatment with the addition of tomatoes, couscous and cumin.
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A recipe for chicken wings that marinate in Korean seasonings and are deep-fried until extra crispy.
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Get Picadillo Sliders Recipe from Food Network