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cooking.nytimes.com
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
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Get Lemony Shrimp and Risotto Recipe from Food Network
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Pan-fry chicken and bacon, place over rice, and top with a rich, creamy sauce for this hearty but simple chicken and rice casserole.
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This grilled vegetarian portobello burger (or sandwich) recipe is topped with cheese, pesto, and tomato.
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Toss together tender chicken morsels with spaghetti, a rainbow of bell peppers, loads of garlic, a little onion and creamy Alfredo sauce, and you get Chicken Scampi right in your own home.
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This homemade blue cheese dressing is delicious over a green salad, but drizzle it over a steak with fried onions for a real treat.
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This smooth, creamy cauliflower soup with sharp cheddar cheese is absolutely what you want on a chilly day. It's ready in under an hour. Serve with some crusty bread and a side salad!
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You'll enjoy the spicy sweet soy sauce with ginger and garlic flavors in this Chinese favorite; the sweet and spicy ingredients make this dish addictive.
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Get Artichoke Gratinata Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Guy Fieri likes to put his own spin on tradition, giving this otherwise classic holiday dish an Italian twist.
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This gluten-free slow cooker soup made with chicken thighs and vegetables is a wonderful dish to come home to after a hard day at work.