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Succulent chicken strips are sauteed, then simmered with tomatoes in rich PHILADELPHIA Original Cooking Creme, and served with piping hot bow-tie pasta and fresh basil.
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Cauliflower, grape tomatoes, eggs, and bacon, tossed with a creamy coleslaw-style dressing. Never fails to impress!
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The lasagna can be assembled up to one day ahead and refrigerated, covered tightly with plastic wrap; the cooking time will be the same.
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Get Cherry Tomatoes with Buttermilk Blue Cheese Dressing Recipe from Food Network
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At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin
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This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Get Faux-toush Salad with Lavash Recipe from Food Network
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Get 20-Minute Chicken Thighs and Couscous with Dill Recipe from Food Network
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Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
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This homemade pizza sauce should be made at least a day ahead of time to allow the flavors to meld.
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This recipe is so creamy and full of flavor. Can be made ahead. It calls for dry vermouth, but it can be left out or substituted with rice wine vinegar, or even...