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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.
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A wonderful change from the traditional pork chops and applesauce. Boneless pork chops are browned, and then baked in a coating of caramelized onions, apples, and curry powder. Savory and wonderful! Serve with rice and your favorite vegetable.
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Sautéing onions and shrimp in bacon drippings infuses this company-worthy fettuccine with a pleasant smoky flavor.
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This loaded breakfast skillet with potatoes, bacon, onions, eggs, and Cheddar cheese makes a hearty and delicious breakfast or brunch dish.
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This cheesy casserole with fresh veggies and chunks of cooked chicken bakes up golden and bubbly in about 30 minutes for a quick weeknight meal.
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This gourd-eous pasta is irresistibly creamy.
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I adapted this from a couple different recipes, one from a Derby Day recipe (since I was born and raised in Louisville, KY, home of the Kentucky Derby) and the...
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This low-cal salsa packs a punch with roasted habanero, jalapeno, and red chile peppers. Consider wearing latex gloves when handling the peppers during preparation!
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This is a recipe that my grandmother gave me and I improved it (no offense, Grandma).
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Potatoes, peas and carrots are cooked with Indian spices for an easy yet exotic side dish.
cooking.nytimes.com
An adaptation of a recipe from Thomas Jefferson's granddaughter, who corresponded with him when he was in France about these peas.