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A simple chicken saute coated in a sophisticated champagne-mushroom cream. Ideal for entertaining.
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Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned. Can be served with rice and veggies, mashed potatoes, or with a side of pasta.
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This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.
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Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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This belly warming soup is perfect for a blustery, cold day. Cabbage, celery, and tomatoes add lots of flavor to this hearty bean soup.
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Sweet onion, fresh green beans, feta cheese, garlic and several vinegars mingle in this piquant salad.
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Toasted almonds and balsamic vinegar add pizzazz to this fresh bean salad. It's a great side for grilled meats, sandwiches, or simply prepared fish.
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With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
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This salad has crunchy green beans and creamy blue cheese and is full of flavor.
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This quick green bean and corn casserole will delight potluck guests with its buttery cracker crust over a layer of creamy mixed vegetables.
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The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr Valenti during his childhood.