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Asafetida and cumin add Indian flair to sautéed greens.
cooking.nytimes.com
While you can flambé pretty much any confection that’s soaked in a high-proof spirit, a baba au rhum is one of the booziest options It’s based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart And, unlike crepes, it’s easy to serve to a crowd
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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www.simplyrecipes.com
Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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We'll take our pork with more pork please.
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Beef, bacon, onion, and sauteed mushrooms, all simmered in rice sour cream sauce. Great over egg noodles.
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Creamy, cheesy sauce with flavorful bacon and mushrooms over farfalle pasta.
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Made with Italian sausage and russet potatoes, this quick and easy recipe is a perfect copycat of Olive Garden's® "Zuppa Toscana soup."
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This fast and easy take on the loaded twice-baked potato pairs well with a juicy, fruit-forward red wine blend.