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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This economical way to make tasty crab cakes uses mashed potatoes and eggs with imitation crab, bell pepper, onion, and celery.
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To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
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Why go out to eat when you can easily make these flavorful fajitas, loaded with meat, peppers, and onions, in the comfort of your own home?
cooking.nytimes.com
You could make a different dish with tomatoes and eggplant every day of the summer in Provence I used a couple of small eggplants for this, but you can use 1 large one if that is what is available I also used round rice from the Camargue, the Rhone delta region of southern France, which has the same risotto-friendly qualities as arborio rice.
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We love eating our salad by the slice.
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Cheesy hash brown casserole made with cream of celery soup and sour cream is the ultimate comfort food for your brunch plate.
cooking.nytimes.com
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic Either way, be sure to use the sharpest Cheddar available (white or orange work here)
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Get BBQ Goat or Lamb: Barbacoa de Cordero Recipe from Food Network
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This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that's great for St. Patrick's Day or a weeknight family dinner.
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Cornish game hens are festive and readily available, and I've even made them the centerpiece of a holiday meal.
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Get Seafood Hot Dogs with Sweet Mustard Sauerkraut Recipe from Food Network