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A very good deli-style wrap. Use different meats for variation.
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At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine. Instead of oxtail, this dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
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Get Kale and Portobello Mushrooms Recipe from Food Network
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Roll savory prosciutto and provolone cheese in thin chicken breasts for a delicious dinner your family will love.
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Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.
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Get La Salsa di 5 Minuti: Five Minute Sauce Recipe from Food Network
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A new twist on the classic avo toast we all know and love.
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Here's a somewhat lighter and easier rendition-the eggplant is broiled while the chicken is fried.
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This idea occurred to me because I wanted to eat tortilla but I didn't want to fool with flipping the pan yet I still wanted to maintain the beauty of the slices...
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 4 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick salad has all the flavors of the classic, but uses cottage cheese as a less-expensive option for fresh mozzarella.
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Get Mashed Potatoes with Olive Oil and Herbs Recipe from Food Network