Search Results (5,359 found)
cooking.nytimes.com
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
www.chowhound.com
Another comfort food. Open face sloppy Joes on a great slice of corn bread (with a few additions) and a side of coleslaw. It has a bit of a Mexican flare but...
www.foodnetwork.com
Get Game Hens with Lime, Garlic and Oregano Recipe from Food Network
www.allrecipes.com
Store-bought rice milk makes enjoying this Mexican drink quick and easy. All you need is water, sugar, and a bit of cinnamon to flavor the rice milk.
Ingredients: water, sugar, cinnamon, rice milk
www.delish.com
This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
www.delish.com
A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Beautiful cookies shaped and colored to look just like strawberries. Pefect for spring festivals and holidays.
www.foodnetwork.com
Get Butternut Squash Risotto Recipe from Food Network
www.allrecipes.com
A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
www.delish.com
These enchiladas are the best excuse to stay home on a Friday night.