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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a simple healthy dish that can be used as a small salad for lunch or a yummy side dish. This is great on its own or would work wonderfully as a side dish.
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Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.
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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
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A different take on the traditional Chicken Marsala with a creamy sauce for your chicken and pasta. This has been a huge hit with family and friends.
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This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.
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Lentils are tossed with pan-fried onions and crunchy almonds are a hearty side dish or picnic salad.
cooking.nytimes.com
This versatile salad, or pilaf, may be construed as a home cook’s answer to a fast-casual lunch bowl But it does not need to be piled high with a freewheeling array of additional ingredients As it is, this could be a stand-alone first course, a lunch dish or a side to serve alongside meat or seafood
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This soup starts with a chicken stock, is made savory with dried herbs, garlic, leeks, and mushrooms, and then finished with a few shredded spinach leaves and grated parmesan. Most of the vegetables are strained out, so it is not really filling enough to
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A fragrant saute of onions, garlic, bell pepper and mushrooms is simmered with white wine and lemon juice, with fresh scallops tossed in to soak up the flavors. Serve with fettuccine bathed in pesto, and sprinkle with Parmesan cheese.
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Get Creamy Skillet Chicken Recipe from Food Network