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This is just like you would get at a Cantonese Chinese restaurant. Ground pork, shrimp, and egg are stir-fried in a fragrant sauce.
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Sausage and mushrooms are baked into this 2-cheese quiche for a crowd-pleasing breakfast or dinner.
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A rich, moist cornbread with Cheddar cheese and jalapeno peppers makes the perfect accompaniment to a pot of your favorite soup or chili. Bake it in a cast-iron skillet.
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Get the taste of a strawberry daiquiri on a plate when you mix baby spinach with strawberries, coconut, and almonds, and toss it all in a tangy lime dressing.
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This unusual cornbread muffin has tons of texture from cornmeal and couscous, along with fruity mango bits and mashed ripe banana.
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These delicately spiced muffins are lightly sweetened with honey.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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Make a batch of herb rub for these pork chops and have more for later! Pan-fried chops for dinner, anyone?
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Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors.
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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
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Marinated flank steak is grilled, sliced, and set atop bowls of udon noodles and vegetables in this easy recipe inspired by Asian flavors.