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Chicken stock is infused with a ham hock the night before, then slow cooked with collard greens to make a rich, flavorful Southern side dish.
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This recipe for a big pot of pinto beans seasoned with tomato, garlic, and lots of cilantro comes from deep in the heart of Texas.
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I’ve substituted cooked quinoa here for rice You can use either regular or royal red quinoa for this dish As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender halibut marinated in fresh citrus and spices is cooked atop the flames inside a foil packet and served on a bed of greens layered with all of the classic taco fillings and a creamy avocado dressing.
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Get Chicharrones Fish Tacos with Chipotle Tartar Sauce Recipe from Food Network
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Get Herb-Crusted Halibut aka "Mommy's Fish Sticks" Recipe from Food Network
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Your guests can customize individual bowls of this simple and comforting Khao Dom Pla soup made with white fish, rice, and Chinese broccoli.
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Get Spicy Hawaiian Fish Stew with Creamy 'Poi' Recipe from Food Network
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Get Crispy Chicken Strips With Salad Recipe from Food Network
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A little mild salsa teams nicely with lemon and Dijon mustard for a quick marinade and glaze for sauteed chicken.