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cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.
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Get Teriyaki Chicken with Soba Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.
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Highly flavorful beef bouillon soup made from beef oxtails.
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Get Teriyaki Kabobs Recipe from Food Network
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This is a dense sour rye loaf with potato flakes and caraway seeds that begs for a pile of pastrami and a smear of mustard.
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This easy chicken stir-fry recipe has crisp snow peas and red peppers tossed with marinated chicken in a light coating of savory sauce. Instructional video included...
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
cooking.nytimes.com
I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil For the best results give the cauliflower lots of time to marinate.
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Get Tuna and Mushroom Kebabs with Wasabi Vegetable Salad Recipe from Food Network