Search Results (5,208 found)
www.delish.com
Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
Ingredients:
sake, soy sauce, garlic, ginger, mirin, chicken thighs, flour, rice flour, furikake, salt, baking soda, sparkling water, egg, kewpie mayonnaise, yuzu, lemon juice
www.allrecipes.com
The herbs nicely compliment the Asiago's nutty undertones.
The herbs nicely compliment the Asiago's nutty undertones.
Ingredients:
asiago cheese, garlic, mayonnaise, oregano, thyme, parsley, salt, black pepper, french baguette
www.allrecipes.com
A wonderful recipe for baked chicken breasts in a creamy, Asiago cheese sauce finished off with black pepper, balsamic vinegar, and additional Asiago cheese.
A wonderful recipe for baked chicken breasts in a creamy, Asiago cheese sauce finished off with black pepper, balsamic vinegar, and additional Asiago cheese.
Ingredients:
bone, asiago cheese, mayonnaise, greek yogurt, dry white wine, oregano, garlic powder, onion powder, nutmeg, black pepper, balsamic vinegar
www.allrecipes.com
This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!
This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!
Ingredients:
sour cream, white vinegar, mayonnaise, salt, garlic powder, celery, black pepper, roquefort cheese
www.allrecipes.com
As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese. You'll want to eat all your corn this way from now on.
As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese. You'll want to eat all your corn this way from now on.
www.allrecipes.com
Good for lunch or dinner, this warm-weather, curry-flavored pasta salad with chicken can be a complete meal when served over a bed of lettuce and a side of breadsticks.
Good for lunch or dinner, this warm-weather, curry-flavored pasta salad with chicken can be a complete meal when served over a bed of lettuce and a side of breadsticks.
www.allrecipes.com
Chopped Israeli-style pickles and peas and carrots liven up this mayonnaise-based potato salad.
Chopped Israeli-style pickles and peas and carrots liven up this mayonnaise-based potato salad.
www.foodnetwork.com
Get Potato Salad Recipe from Food Network
Get Potato Salad Recipe from Food Network
www.allrecipes.com
Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
www.allrecipes.com
Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
Ingredients:
vinegar, vegan mayonnaise, agave nectar, brown mustard, dijon mustard, crisp apples, kohlrabi bulbs, carrots
www.foodnetwork.com
Get Korean BBQ Short Ribs Recipe from Food Network
Get Korean BBQ Short Ribs Recipe from Food Network
Ingredients:
pineapple juice, lemon lime, soy sauce, wine vinegar, lemons, brown sugar, honey, garlic, sesame oil, sriracha, short rib, jasmine rice, carrots, spanish onions, kimchi, eggs, scallions, peas, cabbage, green cabbage, mayonnaise, sesame seeds
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
Ingredients:
short ribs, rendered duck, spanish onion, carrots, celery, garlic, ginger, ruby port, red wine, prunes, almonds, shiitake, parsley, thyme, bay leaf, cinnamon, clove, star anise, orange, veal