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A Jewish-American breakfast classic becomes an addictive appetizer.
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Impress your guests with this easy-to-make, yet delicious appetizer.
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This is an easy recipe for homemade sweet pickles without the fuss. It takes a while for all the sugar to dissolve, but it's worth the wait.
cooking.nytimes.com
There are two proper ways to use garlic: pounding and blooming Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire
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This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.
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This consommé célestine recipe uses a classic French method to create clear chicken stock that is garnished with herbed crêpe ribbons.
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A healthy creamy mashed cauliflower recipe.
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Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.
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Get Sirloin Steak with Mushroom Marsala Sauce Recipe from Food Network
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The mellow sweetness of sherry elevates this creamed chicken, cheese and crouton casserole to company status.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
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Get Low-Fat Clam Chowder Recipe from Food Network