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cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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The classic rice pilaf recipe with rice, onion, garlic, butter, chicken broth, and parsley.
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Get Hearty Sirloin Chili Recipe from Food Network
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Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
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Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either the soup's in the pot for less than 10 minutes.
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Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars dont burn.
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20 Min EASY Chicken Scampi with Angel Hair Pasta! Swap the shrimp for chicken in this classic recipe. All you need is chicken, angel hair pasta, butter, olive oil, garlic, white wine, lemon, and parsley. Perfect midweek dinner!
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An elegant first course for when you want to impress.
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I love brightly flavored foods. This chicken is moist, succulent, tangy w/ citrus, and crunchy. The recipe's origin is Dominican but I added the ginger and whole...
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Get Ena's Signature Spicy Jerk Chicken and Jerk Sauce Recipe from Food Network
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Similar to Malaysian laksa, this is a delicious soup that is chunky enough to make a meal. It's gentle heat and exotic, aromatic flavour make it perfect for a...