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Green bell peppers are filled with ground beef, cooked rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.
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Lobster tails topped with crab dressing make an exquisite but surprisingly simple meal for two. Serve with fresh lemon wedges.
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This pretty fruit soup, made with red wine, may be served either hot or cold as a first course or as a dessert. We always had it as a first course served hot.
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Japanese marinade sauce gives a lovely taste and texture to broiled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!
Ingredients: mackerel, soy sauce, mirin, sugar, ginger
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Beef and Chinese broccoli chow fun is an elevated update of a take-out classic, with plenty of ginger and pepper, and chewy rice noodles to soak up the savory...
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This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
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Tea and bourbon freeze partially with lemonade and orange juice concentrate for a slushy and refreshing summer cocktail.
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A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sweet, simple, and moist gluten-free cornbread made with white cornmeal is quick and easy to make and perfect for a gluten-free diet.
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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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A chunky carrot mash with sautéed leeks for added flavor.