Search Results (9,338 found)
cooking.nytimes.com
This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rotisserie chicken, ready-made pie crusts, and frozen vegetables save prep time in this easy and kid-friendly chicken pot pie recipe.
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.
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Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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A hearty soup that even your husband will like. My husband, who thinks soups are for the faint of heart, loves this recipe! It's so quick and easy because of using the slow cooker. It's sure to be a family favorite!