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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this dish from the legendary Inn at Little Washington in Virginia, a center-cut portion of tuna is trimmed to resemble a filet mignon.
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This isn't your ordinary fried bologna sandwich. Fry up authentic Italian mortadella with onions and peppers, layer it in a hoagie roll, and top with cheese, fried potatoes, and fried eggs.
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Get Adovado Carne (Marinated Strip Steak) Recipe from Food Network
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A caipirinha cocktail recipe made with tamarind paste, lime, brown sugar, peppercorns, and cachaça topped with club soda.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.
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Brown sugared bananas are wrapped in lumpia wrappers and deep-fried in this rich, banana lumpia dessert.
Ingredients: brown sugar, bananas, water
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These cinnamon-spiced muffins are so good for a winter breakfast when served warm.
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This is an excellent marinade for any steak. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.
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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.