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A classic chicken recipe made with roasted chicken mixed with a flavorful and creamy mushroom sauce.
cooking.nytimes.com
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either
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Get My Big Fat Greek Burgers Recipe from Food Network
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Get Lobster Pot Pie Recipe from Food Network
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Get Chicken and Dressing Sheet Pan Supper Recipe from Food Network
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Get My-Oh-Mahi! That's a Good Fish Taco Recipe from Food Network
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Get Bold and Spicy Gingerbread Cake Pop Recipe from Food Network
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In this classic Indian dish, adapted from the cookbook author Julie Sahni, hard-cooked eggs are swathed in a spicy tomato gravy fragrant with cardamom, cumin and cinnamon Since garam masala spice blends vary in their chile content, sample yours before adding it to the sauce, then stir it in to taste You can make the sauce and hard-cook the eggs a day ahead (store them in the refrigerator), but the eggs are best introduced to the pot just before serving; simply reheat them in the simmering sauce
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Get Chicken Milanese with Tomato and Fennel Sauce Recipe from Food Network
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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!
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This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef.