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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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You'll only need 5 basic ingredients to make this quick and easy caramel sauce at home; drizzle it over any dessert for a delicious treat.
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Almond flour pancakes are naturally gluten free and a delicious and filling way to start your day. Serve with your favorite pancake toppings.
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This simple strawberry vinaigrette is made with pureed strawberries, honey, cider vinegar, and olive oil.
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef chuck cooks in a sauce of onion soup mix and cranberry sauce in this easy recipe. Serve with mashed potatoes.
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Spread this delicious pate on assorted crackers at your next gathering!
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Rice is sauteed with onion and garlic, then simmered with pimento peppers.
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An easy slow cooked beef flavored with Worcestershire and barbeque sauces.