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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a zesty clam chowder with a tomato juice base, potatoes, green bell pepper, and chopped green onions. If you start with clams that already shucked, you can have this soup ready to eat in less than 30 minutes.
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Can be served with fettuccine, linguine, or penne.
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This fideo is simple, quick and delicious. It's great as a light meal or side dish.
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Get Chili Rubbed Pork Tenderloin Recipe from Food Network
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Quick, juicy burgers. My friends and I eat them at least once a week!
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A quick, easy soup made with everyday ingredients. It's ready in a flash!
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Poaching catfish with tomatoes, white wine, and vegetables is a nice alternative to deep frying. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
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This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.
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Get "Poor Man Lobster" and Shrimp Risotto with Truffle Essence Recipe from Food Network
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This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.