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Super quick easy chicken breast recipe that is sure to please the whole family.
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Chicken-fried steaks with creamy mushroom gravy are baked for an easy, homey dinner.
cooking.nytimes.com
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
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This melty Brie recipe makes an easy party appetizer. If you like, you can switch up the toppings and try flavors such as cranberries or pistachio nuts.
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Honey mustard baked brie makes a great appetizer, midnight snack or works well for cocktail parties and brunches.
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Get Sweet and Spicy Baked Red Bed Beans Recipe from Food Network
cooking.nytimes.com
Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.
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Fresh orange zest and juice, honey, and both Dijon and whole-grain mustards make up the sauce for this baked chicken breast recipe.
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Perfect side dish for your holiday gathering. Just add Smithfield® bacon.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: salmon, onion, lemon, rosemary, olive oil
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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.