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Get Naw Mai Fan Recipe from Food Network
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Get Squash, Manchego and Balsamic-Onion Grilled Cheese Recipe from Food Network
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Get Roasted Eggplant with Sichuan-Style Pork Recipe from Food Network
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I couldn't ever find the perfect Waldorf salad - one that wasn't too mayonaise-y tasting, yet one that still held enough of the original flavor to be called a Waldorf. So I mixed and matched and experimented, and finally came up with a perfect twist on the classic Waldorf Salad recipe. Now I get requests for it at every family get together!
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A simple but spicy dish with beef, carrots and green onions. Serve over rice for a very filling meal.
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Get Sabana Recipe from Food Network
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Get Sunny's Cajun Baked Shrimp and Grits Recipe from Food Network
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Chef John uses chopped celery root in his version of this classic salad--just 4 ingredients and a creamy dressing is all it takes.
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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
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Stir-fried beef and broccoli in a savory sauce is served on crispy ramen noodle cake wedges.
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This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
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The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky