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cooking.nytimes.com
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type This one has paprika, horseradish, garlic and - what could be more all-American - ketchup.
cooking.nytimes.com
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
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Cubed sirloin tips baked in cream of mushroom soup, red wine, milk, mixed with beef and beef onion soup mix. Served over egg noodles.
cooking.nytimes.com
This recipe is by Rena Coyle and takes About 1 hour 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Looking for a dessert that combines nostalgia with a modern twist? This chocolate, banana and coconut combination is simply pie heaven!
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Using a boxed pie crust mix makes these sweet and golden Portuguese egg tarts so easy to make.
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This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
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Get Crepes Antonin Careme Recipe from Food Network
www.delish.com
Is it breakfast...or dessert? We think both.
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Get Kid's Candy Cookies Recipe from Food Network
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This zesty egg and cheese scramble is served over a crisp tortilla, and tastes great with whatever toppings you want to try!