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This is a combination of many recipes and techniques (Cooks Illustrated & Rick Bayless come to mind). I feel that this is the perfect Pico de Gallo that can...
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These turkey burgers are given extra flavor through the addition of jalapeno pepper, onion, garlic, and bacon!
cooking.nytimes.com
Sea scallops are available all year, but are abundant and quite welcome in winter Like all shellfish, they are best when they are ultra-fresh If you can get them like that, just let the freshness shine
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Place all the necessary ingredients for risotto in your slow cooker and set the time for 2 hours. Italian-inspired dinner is ready!
cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a quick and easy recipe to whip up your own teriyaki stir-fry sauce; try it next time you want to cook a batch of chicken and veggies.
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Pork tenderloin is marinated in honey, garlic, soy sauce, and a touch of citrus then grilled in this crowd-pleasing Asian-inspired recipe.
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The first time I made this I had a small tub of raw nuts in my cabinet and didn't know what to do with them. My mom gave me the recipe, and after I made it I couldn't stop eating them. I am not a nut person, but I am totally addicted to these coated nuts. They're perfect for parties and festive occasions!
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This version of pesto uses pecans in place of pine nuts and Swiss chard in addition to basil.
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Bread crumbs and banana are spiced with sugar, cinnamon and nutmeg and sweetened with applesauce and brown sugar in this baked pudding.
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It is a delightful seafood dish that works beautifully with the Mizithra undertones. Plus, it's terribly easy to make.