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I enjoy preparing an entree that isn't very fussy. I create it and let the oven do the rest. This recipe is low in fat and sodium and it doesn't compromise great...
I enjoy preparing an entree that isn't very fussy. I create it and let the oven do the rest. This recipe is low in fat and sodium and it doesn't compromise great...
www.allrecipes.com
During a summer in Veracruz, Mexico I learned how to make this street-fare staple. Sounds rather strange but it tastes wonderful and goes great with Corona®!
During a summer in Veracruz, Mexico I learned how to make this street-fare staple. Sounds rather strange but it tastes wonderful and goes great with Corona®!
www.allrecipes.com
These bars are made with a graham cracker crust and topped with an almond and toffee flavored mixture.
These bars are made with a graham cracker crust and topped with an almond and toffee flavored mixture.
www.delish.com
Skip the ice cream. Blackberries, raspberries, blueberries, and coconut make this yogurt parfait the perfect (and healthy!) summer treat.
Skip the ice cream. Blackberries, raspberries, blueberries, and coconut make this yogurt parfait the perfect (and healthy!) summer treat.
www.allrecipes.com
This is a no bake cookie/candy. It is a recipe that has been passed down in my family for three generations. This is a healthy snack for people of all ages.
This is a no bake cookie/candy. It is a recipe that has been passed down in my family for three generations. This is a healthy snack for people of all ages.
www.foodnetwork.com
Get Grandma Irene's Corn Souffle Recipe from Food Network
Get Grandma Irene's Corn Souffle Recipe from Food Network
Ingredients:
butter, green onions, cream, soda crackers, eggs, milk, flour, baking powder, red peppers, parsley
www.allrecipes.com
Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
Ingredients:
linguini, mushrooms, onion, butter, thyme, flour, chicken broth, half and half, marinated artichoke, parmesan cheese
www.allrecipes.com
This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
Ingredients:
cheddar cheese, green bell pepper, red bell pepper, cilantro, tomatoes, chili powder, cumin, salt, bone
www.allrecipes.com
Chicken pasta dish with homemade cheese sauce flecked with lavender is a flowery twist on traditional cheesy chicken pasta.
Chicken pasta dish with homemade cheese sauce flecked with lavender is a flowery twist on traditional cheesy chicken pasta.
Ingredients:
vegetable oil, chicken breasts, salt, black pepper, rotini, heavy whipping cream, butter, flour, lavender flowers, mozzarella cheese
cooking.nytimes.com
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
Ingredients:
flour, neutral oil, chuck, white onion, cloves, pepper, tomatoes, chile, cumin, oregano, chicken stock, corn tortillas, cheddar cheese
www.allrecipes.com
This savory blend of frozen hash browns, sour cream, and Asiago cheese makes a great potato side dish. Try it for breakfast, too!
This savory blend of frozen hash browns, sour cream, and Asiago cheese makes a great potato side dish. Try it for breakfast, too!
www.chowhound.com
I first learned to make these during my university years and I won't say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used...
I first learned to make these during my university years and I won't say exactly how long ago that was! Sharon Giardetti, my room mate and dear friend, used...
Ingredients:
cremini mushrooms, butter, olive oil, cloves, dry white wine, mozzarella cheese, parmesan cheese, parsley