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cooking.nytimes.com
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
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Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Here's the Outlaw Chef's "Rio Grande Cornbread" Recipe from Food Network
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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious recipe for sliders is courtesy of Riad Nasr and Lee Hanson of Minetta Tavern.
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Brown sugar makes it sweet, picante and Worcestershire sauce makes it spicy, and slow cooking makes it tender and delicious. Serve the brisket on sandwich buns or rolls to soak up all the flavorful sauce.
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If you want a good, basic chili recipe, this is it. No odd vegetables, or secret ingredients, just ground beef, tomatoes, red kidney beans, and the usual spices. Simple and delicious.
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Get Meat Luvrz Pizza Rolls Recipe from Food Network
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Get Perfect Pot Roast Recipe from Food Network
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Get Lingonberry Stuffed Meatballs Recipe from Food Network