Search Results (2,313 found)
cooking.nytimes.com
Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is Even with shortcuts, the results are exotic in flavor and appearance My version of this tagine may not compare to those that begin with toasting and grinding spices and peeling grapes, but it is easily executed and, I think, divine
www.allrecipes.com
Hoagie rolls baked with slices of turkey and provolone cheese and a mushroom/onion saute mixture, then topped with olives, tomato and lettuce. This is a favorite meal with my family. I make it using the turkey and cheese from our local grocery store deli. Note: If desired, spread mustard and mayonnaise on top half of bread before completing sandwich.
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Thinly sliced deli turkey, bacon, avocado and garden-ripe tomatoes make a perfect summertime sandwich.
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bones, carrots, onion, celery
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Homemade turkey sausage can be quick and easy; this recipe includes sweet apple and real maple syrup, making these patties breakfast-worthy.
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Ground turkey, cucumber, and mint are flavored with Thai peanut sauce in these quick and easy wraps.
www.simplyrecipes.com
Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.
Ingredients: butter, apples, chicken, onion, thyme, cream
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These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve with pasta, rice, or potatoes for a tasty weeknight meal.
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Get Chicken Thighs with Minty Peas Recipe from Food Network
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A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.