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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
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Chicken tenderloins, pasta, hard boiled eggs, and sliced veggies are chilled with Italian-style dressing and served cold over sliced romaine hearts.
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Thinly sliced sweet onions are soaked in buttermilk, dredged in a spiced flour mixture, and deep-fried to delicious perfection in this recipe for sweet onion straws.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
cooking.nytimes.com
So you cooked some lobster and that was great You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock This is as it should be, always
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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Chili's breaking up with cornbread and we aren't mad about it.
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Get Insalata di Rinforzo Recipe from Food Network
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Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A scrumptious olive and cheese mixture melted on English muffins.