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cooking.nytimes.com
I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it’s cooked In fact, I liked the leftovers even more than the freshly made dish I also love the lemony flavor, the result of just a small amount of lemon juice added at the end of cooking
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Get Green Chili, Bacon and Vodka Cream Sauce Recipe from Food Network
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A pouch of tuna and a few simple ingredients combine to make tasty, budget-friendly tuna burgers.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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Rice is stir-fried with carrots, celery, garlic, tofu, eggs, and spinach, then finished with sriracha in this simple vegetarian fried rice.
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Get Slow Cooker Chicken and Vegetable Soup Recipe from Food Network
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This is a quick side dish which is healthy and very inexpensive. I love it with some pork tenderloin or some grilled chicken. It is a great alternative to rice...
cooking.nytimes.com
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.
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Get Hamburgers Recipe from Food Network
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Combine 4 beers & half an onion boil till done
Ingredients: beers, red onion
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A creamy mixture flavored with onion is spread on white bread and rolled with a crisp baby dill pickle.