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Chicken, green beans, and wild rice are baked with cream of mushroom soup and mayonnaise in this comfort food recipe.
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A holiday spiced cranberry sangria recipe with rosé wine, warm spices, and tart cranberries.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Lemon is the perfect food and in this chopped and marinated cucumber dish, it adds just the right touch. After everything is measured and stirred, the cucumbers are chilled, and four hours later, spooned onto waiting plates.
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
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Get Grilled Chicken and Chorizo with Spanish-Style Marinade Recipe from Food Network
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The important thing for this dish is to have good, sweet, ripe watermelon that is firm enough to retain its shape once cubed, as well as good-quality pancetta, cut thick enough so that you can cube it to match the shape of the melon Don’t use prepackaged pancetta or have it sliced into paper-thin wisps Also important is to use good chicken stock
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Fragrant, flavorful saffron is the perfect ingredient in this simple, yet tasty risotto finished with pancetta, Parmesan cheese, and butter.
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Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.
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Get Risotto with Vegetables Recipe from Food Network