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In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
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Now you don’t have to go all the way to Kansas City for great barbecue.
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Get Bread Bacon and Beer Soup Recipe from Food Network
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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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Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
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Mushroom and onion soups make an easy, pleasing sauce for chicken and rice casserole.
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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
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Get Mr. E's Chicken Soup Recipe from Food Network
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Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.
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Pantry ingredients come to the rescue when you want to fix a quick meal of sloppy joes that the kids will love. Serve the thick, smoky filling on buns.
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Serve these ham sliders warm and fresh from the oven, brimming with melted Swiss cheese, poppy seeds, and butter over Hawaiian sweet rolls.
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"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas," says Andrew Zimmern, "At home, I fry skin-on chicken thighs until they're supercrisp.