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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless, skinless chicken breasts are topped with bacon bits and shredded mozzarella, then baked on a bed of spinach and mushrooms with a garlicky cream sauce.
cooking.nytimes.com
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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This recipe for potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping is a terrific side dish.
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Enjoy creamy peanut noodles on the go with this quick Thai-inspired recipe for a backpacking or camping meal reconstituted with hot water.
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Shredded cooked chicken is tossed in a spicy blend of hot sauce and blue cheese dressing in this cheesy, crowd-pleasing appetizer. Nachos never tasted this good.
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Get Belly and Sucker Recipe from Food Network
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An easy recipe for grilled chicken that's been marinated in coconut milk and red curry, served with peanut sauce and simple, spicy cucumber pickles.
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Get Super Scampi Recipe from Food Network
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Get Bolo's Black Beans and Rice Recipe from Food Network
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These easy broiled salmon and shrimp cakes, seasoned with a lively mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay®, are quick to prepare.
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It takes less than an hour to whip up 3 dozen mini muffins made with cornmeal and flavored with jalapeno peppers and Cheddar cheese. They make a bite-sized sweet and savory treat and a fun addition to bring to a potluck.