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This is how they make loose meat sandwiches in the restaurants. They are always moist and savory.
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Try this very easy meat sauce over penne pasta when you want a simple meal with a few shortcuts that still has plenty of real homemade flavor.
cooking.nytimes.com
This recipe is by Trish Hall and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Red bell peppers are stuffed with a creamy chicken and wild rice filling perfect for weeknights or dinner parties.
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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This grilled chicken recipe uses soy sauce, sake, and brown sugar to create both a marinade and a sweet-and-salty glaze.
cooking.nytimes.com
This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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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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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
www.delish.com
A classic French side dish, this vegetarian baked leek recipe is flavored with sheep's milk Pecorino cheese.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.