Search Results (12,149 found)
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Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout.
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Cooked egg is shredded and mixed with a stir fry of chicken, rice and onion in soy sauce in this fundamental Chinese dish.
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An easy recipe for British fish pie, made with hot-smoked salmon and fresh white fish, under a crust of mashed potatoes.
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Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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A recipe for grilled corn on the cob Latin-style.
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Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
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Chef John's tender, flaky pastry is perfect for tarts, pies, or hand pies. His secret is frozen butter cubes, ice water--and a food processor.
Ingredients: pie dough, flour, butter, sugar, salt, water
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This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.
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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).