Search Results (5,223 found)
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Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.
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Get Rosemary Roast Cornish Hens Recipe from Food Network
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Savory strips of sirloin roast are soaked in a spicy marinade and sauteed with green onions. Serve over steamed rice or fried rice noodles.
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You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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Chicken is marinated with classic Chinese ingredients then dredged and fried for something divine.
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Get Jalapeno Poppers with Pheasant Recipe from Food Network
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Ravioli is tossed with Alfredo sauce and mushrooms, and topped with cheese, green onions, and red pepper.
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It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.