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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chunks of broccoli are suspended in a creamy, cheesy, nutty soup flavored with soy sauce.
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This home-style favorite is full of tuna, onion, green and red bell pepper, and noodles in a mild Cheddar cheese sauce. It's topped with seasoned breadcrumbs and baked until crisp and golden brown.
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This creamy chicken and rice casserole is the perfect one-dish meal for a cold night.
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Broccoli, chicken and cheddar cheese nestled on cushion of yellow rice, under a capping of seasoned bread crumbs.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe! Enjoy!
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This is an easy, simple and good recipe that makes a lot. The patties need to chill several hours, so this is good to mix one day and bake the next. Goes well with noodles, rice or mashed potatoes.
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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All the best cookie dough flavors rolled into one irresistible no-bake dessert dip.