Charcoal-grilled chicken skewers drizzled with teriyaki and topped with warm Thai peanut sauce, scallions, cilantro and sesame seeds. A fusion satay that brings restaurant-level plating home.
Easy cream of tomato soup simmers fresh tomato juice with half-and-half and a generous handful of fresh basil. Smooth, creamy, and on the table in about 25 minutes. The homemade answer to the can.
Super delicious! Moist inside and crispy outside, lots of chocolate, everyone loves these small treats.
A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.
The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.
Individual mini chocolate cheesecakes that freeze very well and use simple ingredients. Easy bake in a muffin tin.
Rich and dense sauce that's perfect for shrimp, scallops or salmon.
A classic vinegar and oil dressing from Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
This salad fits to pierogi with the meat filling. You may also try it with fried or grilled fish.
A refreshing twist on a multi-layer tortilla dip great for serving a crowd.
This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.
Quick, easy and classically delicious. Tender crab with cruchy celery and a bit of onions enveloped in creamy mayonnaise on a sandwich roll.
Hot and sour mushroom soup with sliced mushrooms, bamboo shoots, rice vinegar, and white pepper, ladled over Japanese soba noodles. A 30-minute lighter take on the Chinese takeout classic.
Five cheeses made these tarts super cheesy, oozy and tasty. We made our own pastries that were buttery and flakey, also we used mini tartlets instead of 9-inch tart pan.
Baby brie wedge is just perfect for entertaining! The warm, creamy brie combines just perfectly with the crisp, buttery dough.
Light and flavorful vinaigrette goes well with any kind of greens or pasta salad.
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