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This recipe gives you a simple breading technique for baked eggplant, using Italian seasoning and cornmeal to get flavor and texture.
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Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
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A sweet-and-spicy mustard sauce coats roasted Brussels sprouts in this simple side dish recipe.
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Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.
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This recipe is fast and filling; it can be quickly prepared with a single skillet. A pan fried pork chop is cut into slices and wrapped up in a tortilla with cheese and condiments.
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This is a lovely spiced tea loaf for the bread machine with a reasonably short rise time for a yeast bread.
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Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness.
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Get Mint Patty Cakes Recipe from Food Network
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Light and delicate vegetarian pasta entree that's easy!
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This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.
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The holy trinity of tastiness: pork, bacon, and apples.
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This recipe is by Daniel Patterson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.