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This recipe is by Florence Fabricant and takes 30 minutes plus marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts bake with asparagus in a creamy sauce with Cheddar cheese for an easy supper.
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Sweet, juicy peaches are topped with a fresh blueberry muffin batter in this gluten-free cobbler that's a fun mashup of 2 classic desserts.
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Fajitas at home! Chicken briefly steeps in a zesty marinade before a saute with onions and peppers in this faithful rendition of a Mexican favorite. Serve with warm flour tortillas, salsa and sour cream to complete the picture.
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A creamy squash casserole topped with stuffing is the perfect dish for potlucks, weeknights, or any night of the week.
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Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.
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A layer of chocolate chips is sprinkled on top of the cake batter before baking and melted in the oven for a double dose of chocolate.
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This home-style favorite is full of tuna, onion, green and red bell pepper, and noodles in a mild Cheddar cheese sauce. It's topped with seasoned breadcrumbs and baked until crisp and golden brown.
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A little bit of everything in this marinade. It tastes great on grilled pork or chicken.
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Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since.
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Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.