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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Tender New York strip steaks are served with a creamy mushroom and red wine sauce for a special meal for that special someone or to please and impress your guests.
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The basic, tried and true formula for fried chicken: flour, salt and pepper in vegetable oil.
Ingredients: chicken, flour, vegetable oil
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Silken tofu is used, in place of milk, to give this warm and comforting soup an extra rich texture.
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Flavored with cumin, cayenne, and allspice for a hint of Middle Eastern spice.
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The Indian spices in this dish make the kitchen smell as delicious as this soup tastes! Warm up some naan for an authentic finishing touch.
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Lentil soup recipes can range from superhearty to watery and tasteless. This soup is best of both worlds: filling and flavorful, yet light and vegetarian.
cooking.nytimes.com
This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Citrus Pork with Egg Noodles is quick and easy, perfect for a midweek dinner! With strips of pork loin sautéed with cumin and garlic, served in a citrusy sauce with carrots and egg noodles.