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cooking.nytimes.com
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices To intensify the taste, the cashews and coconut are used two ways
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Get Paella on the Grill Recipe from Food Network
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Yes, the title says it all! This recipe was created by mistake. While using another recipe as a guide, I made the mistake of using cocktail sauce instead of chili sauce. Well, this was the best darn mistake I have ever made. These pork chops had the most wonderful zip to them! Mistakes like this should happen more often!
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Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.
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This brown rice dish made with ground turkey gets a Cajun kick from onion, green pepper, and seasonings. Serve as a side with another Cajun dish, or just enjoy as a light supper by itself.
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Fresh blueberries make a quick filling for yellow cake. The light-as-air cream cheese icing transforms this dessert into a real crowd-pleaser.
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These almond-filled rolled pancakes, served with chocolate sauce, make for a decadent breakfast or an elegant dessert.
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This is just like you would get at a Cantonese Chinese restaurant. Ground pork, shrimp, and egg are stir-fried in a fragrant sauce.
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Get The 3 B's - Beans (Bacon, Brown Sugar and Bourbon) Recipe from Food Network