restaurant favorite

Chicken Piccata

2-4 boneless, skinless chicken breast chicken cutlets

flour

teaspoon salt

Pinch ground black pepper

Parmesan cheese

extra virgin olive oil

butter

chicken stock

lemon juice

capers

parsley

Tandoori Chicken

Tbsp vegetable oil

coriander

cumin

turmeric

cayenne

Tbsp garam masala

Tbsp sweet (not hot) paprika

plain yogurt (can sub buttermilk)

garlic cloves

Tbsp ginger

salt

chicken

How to make scallion pancakes! Such an EASY snack or appetizer. Only 4 ingredients. Just like at restaurants!

Scallion Pancakes

all-purpose flour

garlic powder, optional

canola oil

soy sauce

rice vinegar

sesame oil

"I’m going to make these with butter; not a vegan sub, if that’s what you were looking for, but should be good"

"I just made this. But the pancakes turned out chewy instead of flaky and crispy. What went wrong? I followed every step. Otherwise the taste is all there. I am not giving up yet ...appreciate some advises. Thanks."

Mix the dough: Add flour, salt and garlic granules to a medium bowl. Stir to combine. Add 3/4 cups of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.

Knead the dough: Using your hands, knead all the bits of dough together inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.
Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

Rest the dough: Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Roll out the pancakes: Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.
Shape piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 7 to 8 inches in diameter.

Add the scallions: Brush a thin layer of canola oil on top of the dough, making sure not to miss the edges. Sprinkle sliced scallions all over the dough.

Roll and flatten the pancake: Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.
Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of scallions may pop out during the process, and that’s perfectly normal.
Transfer rolled out scallion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.

Cook the pancakes: Heat about 2 teaspoons of canola oil a small nonstick or cast iron skillet over medium heat.
Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until they’re golden brown. Transfer to a plate and repeat with the 3 remaining scallion pancakes, adding more oil to the pan as needed.

Prepare the dipping sauce: Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover scallions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.

Serve the hot pancakes: Cut the scallion pancakes into small wedges and serve while hot, with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)

"They seemed almost right.   I liked them, but they didn't have quite the texture I am used to (I ate literally thousands of these in Shanghai) they are a bit drier than I am used to.   Also, I think the place I used to get them at baked them a few minutes after frying so that they got an incredible balance of chewy, soft in the middle and crisp but oily on the outside.   Not greasy, but you can taste the oil.  Dang, now I am craving them again...    This is a good starting point so I am going to use this recipe but keep adjusting until I get it the way I remember."

"It tastes okay but it was quite a chore making them.  I also made my dipping sauce too salty; I used soy sauce, ginger, mustard and garlic."

"Really  loved this recipe. I made it tonight for my family and it turned out AMAZING!!! Can't wait to make again!!!!"

https://www.simplyrecipes.com/video_src?vid=5363296991001

Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.

Sweet and Sour Chicken

chicken thighs

kosher salt (1/4 teaspoon table salt)

cornstarch

pineapple chunks (reserve juice)

juice pineapple

white vinegar

ketchup

brown sugar

+ 1 teaspoon cooking oil

red bell pepper,

yellow bell pepper,

ginger

"Can I use rice vinegar instead of white vinegar? \r\nThanks! I wanna try this tonight!"

"Could I substitute the egg whites for anything else?  \r\nTHank you"

Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.

Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
Taste the sauce and add more brown sugar if you’d like.

"Easy to follow and quick to make. Added onions and carrots. Very delicious"

"I pretty much followed the recipe except I added carrot, onions and tomatoes to the red peppers.  Believe it or not, firm chopped tomatoes are good in sweet and sour chicken!  It turned out pretty well. I will make again."

"Patrick again forgot the stars and I never 5 but hey"

Butter Chicken simmers in a buttery tomato sauce and is punctuated by several special spices and herbs. Skip the Indian takeout and cook up your very own version of the popular dish!

Indian Butter Chicken

full-fat plain yogurt

olive oil

ginger garlic paste

Kashmiri Lal Mirch

Salt

almonds

cashews

unsalted butter, divided

sugar

tomatoes

Garam Masala

water

heavy cream

Kasuri Methi

Cooked rice, roti, bread

"Thanks so much for this recipe! I cooked this last night and it was great! The dried fenugreek leaves really made the difference. I tried to make butter chicken from a different recipe that didn't have fenugreek leaves before and it was good, but it didn't taste like butter chicken. Now I know where that butter chicken taste comes from, it comes from the fenugreek leaves! Luckily it wasn't too hard to get, I just went to my local Asian grocery store.  I love the stuff, it really wouldn't be butter chicken without it!"

"Are you using Katsuri methi leaves or ground fenugreek?"

Marinate the chicken: Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.

Cook the chicken: Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.
Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.
Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

Start making the sauce: Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.

Puree the sauce with the nuts: Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.

Finish the dish: Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.

Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.

Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.
You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.

"I have tried it at my home. It was amazing. Thanks a lot for sharing such a yummy recipe."

"It's amazing. I had only added 4 tablespoons of butter to it and it tastes great. Plus for cream I added almonds, cashews and watermelon seeds soaked in water for 4 hours. It turned out ahmazing."

This easy stovetop Chicken Tikka Masala tastes just like your favorite Indian take-out and is ready in under an hour. Leftovers are even better the next day! 

Chicken Tikka Masala

chicken breasts, thighs, or a mix

plain whole milk yogurt

garlic, minced

paprika

canola oil, divided

onion,

garlic,

garam masala

black pepper

(14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)

cayenne pepper

rice,

"Wow. I never go through the effort to leave comments on recipes I try — but this was absolutely exceptional. I made two modifications — because of the current era of grocery pickup. I used Greek yogurt in the marinade, which I left overnight, (and then mixed the onion in the excess marinade before cooking them) and used cashew cream instead of heavy cream. Will be making again. I think this may be my new favorite dish"

"Have not tried yet, but I wanted to know if homemade yogurt with whole milk would be ok? Also, can you reuse the yogurt from the marinade for the second part of the recipe, or would it be too spicy - not suitable? Thanks!"

Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about 1/2 to 1-inch wide. Place the chicken thigh pieces to a medium bowl.
Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.

Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)

Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often.
Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.

Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.

Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.

Serve: Serve over cooked basmati rice and garnish with cilantro.

"This is my favorite recipe, I’m no chef by any means and this is amazing every time. I tend to let it simmer even longer because my girlfriend loves the thick sauce. I make 2 batches of this recipe, one for chicken for me, and one with tofu for her!"

"Thank you for this recipe, i enjoy making this dish, me and mom like it alot"

"Phenomenal! I followed the recipe as written other than subbing avocado oil for canola oil. Dare I say this recipe is even better than some versions I’ve had in a restaurant? I used 1\/2 teaspoon of cayenne pepper and loved the heat to the dish. Simple Recipes continues to be my go-to site!"

https://www.simplyrecipes.com/video_src?vid=6108764554001

Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.

French Onion Soup

beef stock, chicken stock,

dry vermouth

bay leaves

black pepper

brandy (optional)

bread

"Do not use cheap French bread.  It is just white bread with sugar.  Use sourdough or a good French bread from a good bakery, like La Brea."

Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.

Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add the minced garlic and cook for a minute more.

Deglaze the pot with vermouth: Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
 
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
 
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

"Perfect! Deep in flavor. Made this before but never cooked my onions this long. It made a big difference!"

"Great method for caramelizing the onions.  I have always had difficulty with this step.  Also, I like the suggestion about slicing the onions from root to stem rather than across.  Very flavorful, and it actually goes together quickly when you slice the onions earlier in the day."

https://www.simplyrecipes.com/video_src?vid=5990317200001

Classic Mexican and Tex Mex cheese quesadilla! Toasted flour tortilla with melted cheese inside.

Quesadilla

tortillas

cheese

Olive oil or butter

mushrooms

onions

Black olives, sliced

Fresh tomatoes, diced

Chicken pieces

Avocado

Lettuce

Apple cider vinegar

"Can I use roasted potatoes instead of Chicken"

Heat the tortillas until air pockets form: Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).
Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

Add cheese and other ingredients: When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.
 
Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche!

Lower heat and cover pan: Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

Fold tortilla over: When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

quesadilla from pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
Serve with the lettuce, salsa, sour cream, and guacamole.

"Wonderful and my 4 year old and 8 year old picky eaters LOVED IT."

"Love this recipe.  I added black olives and spinach with Monterey cheese."

Perfectly fresh and crunchy homemade tortilla chips, fried, baked, or microwaved. It's so easy to make your own!

How to Make Homemade Tortilla Chips

Corn tortillas (get the standard kind,

Kosher salt (or other coarse salt)

"Does this work with homemade corn tortillas?"

"Thanks for those directions, just what i needed!"

"Question! Why the need for all the paper towel layering? I get the paper towel part for patting oil off after, but yeah why the layering..?"

"To make homemade fried tortilla chips -  which is better to use, the corn or flour tortilla? I normally keep the flour tortilla in my cubbard, can I use this and still achieve the same as the corn and do I need to prepare it differently for the homemade tortilla chips?  Thank you  :  )"

Dry the tortillas in the oven: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave.
To dry them in the oven, lay them out in a single layer on a baking sheet and put them in a 350°F for 5 minutes or a 200°F oven for 10 minutes.
 
Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying.
You don't want them crisp at this point, just as dry as they would be if you left them out overnight.

Cut each tortilla into 6 triangle shaped wedges.

Heat the oil in the pan: Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.)
Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.

Fry the tortilla chips: Place a paper towel onto a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer.
Use metal tongs or a metal slotted spoon to distribute the tortilla triangles so that they aren't overlapping and so that all sides get coated with oil.
Fry for approximately 2 minutes until the chips just begin to color and they are firm, no longer pliable.

Move chips to a paper-towel-lined plate: Use tongs or a slotted spoon remove the chips from the oil to the paper-towel-lined plate.
Sprinkle with salt.
Place another paper towel over the top of the chips to be ready for the next batch.
 
Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. Usually I compensate for this by increasing the heat to high. And as soon as the chips begin to color, I reduce the heat to low, so the oil doesn't overheat in between batches of chips.
Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt.
When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best freshly made.
&nbsp;
BAKED TORTILLA CHIPS

Pre-heat oven to 350°F. Cut the tortillas into wedges.

Spread the tortilla wedges out on a baking sheet in a single layer.

Bake: Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over.
Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color.  Remove from the oven and let cool. Sprinkle with more salt to serve.
 
&nbsp;
MICROWAVED TORTILLA CHIPS

Line your microwave oven with a paper towel.

Microwave the chips: Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges.  Microwave until the tortilla chips are crispy, but not burnt.
The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But I would start at half of that and add time as needed.
Sprinkle with salt to serve.  Great with guacamole.

My mother's signature Spanish rice recipe, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas

Spanish Rice

onion, finely chopped (about 1 cup)

garlic clove, minced (about 1 teaspoon)

white rice

chicken stock (or vegetable stock

tomato paste

oregano

"This looks great and I’m going to try it! Do you have any Recommendations  for make-ahead, just for earlier in the day?"

"Can this recipe be frozen?  We are going on a house boating trip for 7 days and I would like to make and freeze as much as possible beforehand."

Brown the rice: Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.

Add onion, garlic: Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.

Combine broth, tomato, oregano, salt, and browned rice and onions: To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.

Combine the rice and broth mixture:  Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.

Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.
Remove from heat and let sit for 5 minutes.
 
Fluff with a fork or spoon to serve.

"I just made this. It was so good I couldn't eat it fast enough. Added some green and red peppers and pinto beans to make it a one pot meal. Even my super picky mom liked it."

Top 25 restaurant favorite recipes from across the web

The most viewed restaurant favorite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Piccata

Tandoori Chicken

Scallion Pancakes

Sweet and Sour Chicken

Indian Butter Chicken

Chicken Tikka Masala

French Onion Soup

Quesadilla

How to Make Homemade Tortilla Chips

Spanish Rice

Cioppino

Cilantro Lime Rice

Indian Style Rice

Spaghetti Pasta Carbonara

Quick Chicken Pho

Classic Patty Melt

Chilaquiles

Instant Pot Egg Bites

Italian Meatballs

Mussels In White Wine Sauce

Pasta Puttanesca

Coq au Vin

How to Make Perfect Guacamole

Easy Vegetable Lo Mein

Mignonette Sauce for Oysters

Top 25 restaurant favorite recipes from across the web

The most viewed restaurant favorite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Piccata

Tandoori Chicken

Scallion Pancakes

Sweet and Sour Chicken

Indian Butter Chicken

Chicken Tikka Masala

French Onion Soup

Quesadilla

How to Make Homemade Tortilla Chips

Spanish Rice

Cioppino

Cilantro Lime Rice

Indian Style Rice

Spaghetti Pasta Carbonara

Quick Chicken Pho

Classic Patty Melt

Chilaquiles

Instant Pot Egg Bites

Italian Meatballs

Mussels In White Wine Sauce

Pasta Puttanesca

Coq au Vin

How to Make Perfect Guacamole

Easy Vegetable Lo Mein

Mignonette Sauce for Oysters

The most viewed restaurant favorite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine