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All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.
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This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!
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The calzone dough is prepared in the bread machine, and then it's stuffed with Italian sausage, pizza sauce and mozzarella cheese and baked until golden brown.
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Parmesan-coated chicken breasts topped with marinara sauce and mozzarella cheese are cooked quickly and easily in this microwave recipe.
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Chef John's easy side dish is seasoned with garam masala and thickened with Greek yogurt for creamy-tasting curried corn.
cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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Get Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe from Food Network
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Get Hanger Steak Sandwich with Bourbon Creamed Spinach Recipe from Food Network
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This is one of my very best food memories of Spain—the fabada cooked by my cousin-in-law, Rafa, a talented artist who generously gave me the recipe for...
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Get Thracian Clay Pot Recipe from Food Network
cooking.nytimes.com
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor