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cooking.nytimes.com
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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Chicken breast strips are brined, breaded, and baked, then brushed with homemade hot sauce in this Nashville hot chicken recipe.
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Adults and kids alike are crazy about these simple-to-make carrot cupcakes topped with cinnamon cream cheese frosting.
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Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Good 'n' spicy. Not your typical spinach dip recipe. No artichokes, here! Serve this tasty treat with tortilla chips.
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A rich and delicious addition to your holiday dessert table, this cranberry pumpkin chocolate chip bread is sure to please.
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Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
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A mixture of cole slaw, green onions and broccoli combined with a dry mixture and a delicious dressing to create a wonderful salad that everyone will want the recipe for. Great for family, church, or barbeque gatherings!
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These sandwiches-on-the-go are a full meal deal: grilled or fried chicken, tomatoes, lettuce and rice pilaf in a creamy ranch dressing snugly wrapped in a warm tortilla.
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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