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cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.
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This yeast bread with dill seed and cottage cheese is baked in a casserole dish--it's a rich bread that bakes up high and flavorful.
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Tender boneless pork chops pan-fried with honey-mustard sauce are on the table in no time.
Ingredients: honey, yellow mustard, butter, pork
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Seasoned catfish fillets are baked with a citrus and Dijon mustard sauce. Fresh bell pepper, onion, and garlic caramelize in the oven with the fish.
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This is a fantastic, easy to make main dish recipe for a weekend or working mom. Frankfurters are cooked with onions in a zesty honey mustard sauce.
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In this recipe for the root vegetable, ginger and toasted mustard seeds make rutabaga pop.
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Kids adore these homemade chicken tenders with honey-mustard!
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Coconut oil, cocoa butter, and hemp seeds combine to create these amazing sugar-free and keto fat bombs, ready to boost up your energy.
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This gelato recipe has the sweet flavor of honey mixed with the savoriness of sesame.
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This whole-grain Dijon mustard recipe has a pungent heat and a whole-grain texture that pairs well with red meat and poultry.