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Chicken breasts are simmered with marinara sauce in a slow cooker, then topped with mozzarella and Parmesan cheese in this simple recipe.
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Everything you love about cobb salad, with one amazing shortcut.
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This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These have a delicate texture and a wonderful savory taste They’re a little tricky to turn, as they can fall apart Don’t make them too thick and use an offset spatula, and it will be easier for you
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Get Prosciutto Lamb Burgers Recipe from Food Network
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You'll want to slather this lemony aioli all over the 'shroom and the fries.
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Get White Gazpacho and Lobster Brochette Recipe from Food Network
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Get Stuffed Swordfish Recipe from Food Network
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Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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Get Ulrika's Mother's Meatballs with Red Beet Relish Recipe from Food Network
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Pounded pork cutlets are breaded with bread crumbs and Parmesan, pan-fried, then served with a mushroom, butter, and wine sauce.