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This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck.
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This one-skillet hash combines sweet potatoes, Yukon gold potatoes, bell peppers, bacon, ham, and spinach topped with eggs--what a breakfast!
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Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanuts, sliced cucumber or tomato, and hard-boiled egg.
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More creamy than regular chicken croquettes, Chef John's version tastes like deep-fried creamy chicken gravy.
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Salmon cakes can be served as sandwiches or without the bread as a main course. This recipe for homemade patties uses canned salmon.
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Get Pucker Up, Yvonne! Recipe from Food Network
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This slow-simmered chicken soup is full of flavor - and delicious herbed matzo balls. If you make it in a pressure cooker, the long simmering time is reduced to just 45 minutes.
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This healthier take on pound cake is made with half whole wheat flour and coconut oil. Lemon glaze and toasted coconut give it the perfect finish.
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Three chocolate cakes are layered with chocolate buttercream icing with a hint of coffee creating a very rich chocolate lover's cake perfect for any occasion.
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Chocolate cake and rich chocolate icing are both flavored with Irish stout beer in this sumptuous layer cake. Why wait till St. Patrick's Day? Enjoy it anytime, from a special birthday to Father's Day.
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Get Deep-Fried Chocolate Chip Cookie Dough Recipe from Food Network