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Rice is cooked with a mixture of sauteed vegetables and herbs to make a great and versatile side dish.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slices of whole wheat bread line the quiche pan, followed by a layer of sauteed zucchini and tomatoes, and a sprinkling of oregano. Next? Cottage cheese, yogurt, eggs and Parmesan cheese. Top with more cheese and bake!
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Cotija cheese, lime juice, and Tex-Mex seasonings are delicious additions to freshly popped popcorn in this savory snack you won't be able to get enough of!
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This is a stroganoff recipe using ground beef. Stirring cream cheese and sour cream through the dish just before serving will give a delightfully creamy texture to the final product.
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Mushroom and onion soups make an easy, pleasing sauce for chicken and rice casserole.
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The ultimate brownie! Prize winner at the county fair. These are awesome to eat frozen too!
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I love to cook and the first thing I think of when I am watching sports is Chicken Wings. This is a recipe that is easy to make ahead of time and I can serve...
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A grown up version of an old favorite: moist banana muffins with chocolate chips, shredded coconut, and a bit of whiskey for a little extra kick.
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A delightful, creamy-sweet pudding concoction fills this chilled pie with a rich pecan crust.
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Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.
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Simmer potatoes, leeks, carrots, and celery in a mixture of vegetable and chicken broth and blend until smooth for a deliciously creamy soup.