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This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles.
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Tuna gets jazzed up with jalepenos and a tangy lemon mayonnaise in this fun summer pasta salad. Serve over a bed of fresh iceburg lettuce. Use more or less jalapenos to suit your taste.
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This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
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Get Simple Bolognese Recipe from Food Network
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A creamy, crunchy coating flavored with herbs brings new excitement to chicken!
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Get Apple and Onion Stuffing Recipe from Food Network
cooking.nytimes.com
Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain — chicken in bread — but she uses a buttery pie crust instead of bread dough The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off
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Plenty of vegetables, chicken, and barley in this big pot of soup.
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Get Sourdough and Corn Pudding Recipe from Food Network
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Chef John's sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a small group.
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Get Slow-Cooker Smoked Chicken and Shrimp Gumbo Recipe from Food Network