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A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture.
Ingredients: eggs, salt, water, butter, white pepper
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A gentle heat makes these seasoned walnuts ideal with cocktails.
Ingredients: walnut, sugar, water, cayenne pepper, salt
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Cardamom, cinnamon, ginger, and black pepper play a dual role in this multigrain porridge.
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Why deep-fry? Bake juicy, tender chicken with a tasty seasoned coating. It's the start of a great meal.
cooking.nytimes.com
If every baked French fry you've ever eaten has been a soggy disappointment, then this recipe is for you The key to achieving perfectly crisp “fries” is heating your sheet pan in a 500-degree oven for a good 10 minutes When you toss the potatoes onto the blisteringly hot pan, magic happens: The potatoes sear and develop a truly crunchy crust
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Get Tri-Tip Barbecue Recipe from Food Network
Ingredients: garlic salt, pepper, salt, tri tip
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Get Jalapeno-Pineapple Tequila Cocktails Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We're always looking for new ways to serve salmon, and this maple-brined preparation is one of the most satisfying.
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This is the real deal when your talking about creole, but be warned, it's very spicy!! Keep some cold beer handy for this one. Chorizo is a good substitute if...